• 1 cup bread flour, plus more for rolling out the dough
• 1/2 teaspoon salt
• 1/3 cup warm water, plus more if necessary
• 1 teaspoon extra-virgin olive oil
• (1/2 teaspoon baking powder)

Combine dry ingredients in stand mixer. Pour water and oil over dry ingredients, mix on low 2-3 minutes.

Turn out into floured work surface and knead 2-3 minutes until elastic. Divide and rest 30 minutes.

Roll into ⅛” thick rounds. Top and bake on a stone or steel at 450-500.