Combine 2 cups of flour, yeast, and salt in the bowl of a stand mixer. Put on the dough hook attachment.
Add water to the flour mixture and mix on low speed until dough comes together into a rough ball. Turn the mixer off and let the dough rest for 10 minutes.
Mix at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) If it doesn't come together because it's humid, add the remaining ¼ cup flour as needed.
Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.
After the two hours, grease the bottom of a metal 9x12 sheet cake pan with the olive oil (do not substitute a glass or disposable aluminum pan here, the metal is important). You can also use two 8' round metal cake pans as well.
Dump the dough in the pan(s) and roll the dough in the oil. Use your hands to stretch and press the dough towards the edges. It won't make it, don't tear the dough trying. Cover the pan(s) in plastic wrap and let rise for 30 minutes.
Remove the top rack from the oven. Move the lower rack to the lowest setting and put a pizza stone on that rack. Turn the oven on to 525 F (or 550 if your oven goes that high).If you don't have a pizza stone and you have a flat bottom oven, remove the lower rack too, and place the pan directly on the bottom of the oven. If you don't have a pizza stone and a flat bottom oven, shove it in and hope for the best I guess.