In a large mixing bowl add flour, salt and yeast and whisk to combine.
Add water little by little and mix with a spatula or your hand until shaggy dough starts to come together. Once formed, turn the dough out onto a floured work surface and knead until smooth, 2-3 minutes.
Place dough in an oiled bowl, cover and proof in a warm place for 1-1 ½ hours.
Preheat oven to 450ºF and oil the surface of two 10-inch cast iron skillets.
Turn out risen dough onto a floured surface and divide into two equal pieces. Roll the ball of dough into a 12-inch round. Lay the dough into skillet and shape to the pan, folding excess into crust shape. Repeat with remaining dough.
Add a thin layer of tomato sauce, cheese and toppings. Finish with a light drizzle of olive oil. Bake for 20-25 minutes until edges are crisp and golden. Let cool, slice and serve.