Stir together the flour, salt and yeast in a large bowl. Mix in the water and use a rubber spatula or wooden spoon to work the dough until fully combined. Shape loosely into a ball.
Cover the dough with plastic wrap or a tight lid and allow to rise at room temperature for 2-3 hours until bubbly and doubled in size.
Optional: After rising, place covered in the refrigerator for up to 3 days.
Preheat the oven to 475 °F (seen note*). Place a pizza stone on the centre rack.
Prepare 4 sheets of parchment paper. Rip into 12 inch/30 cm long sheet and lightly flour.
Use a knife or spatula to divide the dough into 4 (or 8 for individual pizzas). Flour your hands and scoop ¼ of the dough out of the bowl, lightly shape into a round ball and place in the centre of the prepared parchment.
Flour a rolling pin and starting from the centre of the dough, roll out, rotating the parchment after each roll in order to shape it into a circle. (No worries if it's no perfect- it will still be delicious!). If it seems tough to roll, leave it for 5-10 minutes to allow the gluten to relax. You can prepare the other crusts during this time.
Top with ¼ cup of sauce sauce, 1-2 cups of desired toppings and 1 and ½ cups of cheese.
Slide the assembled pizza onto a pizza peel (still on the parchment) or the back of a large baking sheet. Carefully transfer on to the heated pizza stone.
Bake for 9-11 minutes until the crust is golden and the cheese is lightly brown and bubbly.
Transfer the cooked pizza off the baking stone and back onto the peel/baking sheet (BE CAREFUL- it's hot!). Place on a cooling rack for a couple of minutes.
Peel the parchment paper from the bottom, slice and serve.
Notes
Oven TemperatureCheck the maximum temperature of the parchment paper that you are using. If it is less than 475 F, you may want to set it according to the parchment paper and increase baking time 2-3 minutes.Make AheadThe dough can be made up to 3 days ahead, covered and kept in the refrigerator after rising for 2 hours.To FreezeDough can be frozen for up to 3 months after rising on the counter. Before using, remove from the freezer and allow to sit at room temperature to thaw for 3-4 hours.Leftover StorageLeftover, cooked pizza can be stored in the refrigerator for up to 4 days. To reheat, microwave or warm in the oven at 425 for 3-5 minutes.*Nutrition calculated for pizza crust only- does not include toppings.