In a large bowl, add the water and dissolve the package of yeast into it.

Stir the salt and flour 1 cup at a time until the dough becomes loose and shaggy.

Cover the bowl with a tea towel, and allow to rise for 1 hour.

In a 10 or 12-inch cast iron (or oven-safe) skillet, pour about 1/4 cup of the olive oil in the bottom.

Remove the tea towel from the dough, and after flouring your hands, gently work the dough into a disc. Make sure to cover the outside of the dough with flour as it will be sticky. Place the dough in the skillet, re-cover with the tea towel, and allow dough to rise again for 30 more minutes.

Pre-heat the oven to 400 degrees Fahrenheit.

Remove the tea towel from the dough, and drizzle the remaining olive oil over the top. Score an X at the top to allow the steam to escape during cooking.

Place skillet in the oven, and bake for 40 minutes.

Carefully remove skillet from oven, and allow to cool before slicing.