2 1/3 cups Comino Pizza flour , plus more for work surfaces 

2 1/4 tsp Diamond Crystal Kosher Salt , divided 

8-g pkg quick-rising yeast 

1 cup San Benedetto Carbonated Water , at room temperature or warm water  

2 tbsp A. Genco Extra-Virgin Olive Oil

Instructions: Combine 1 cup (125g) of flour, instant yeast, and salt in a large bowl.  

Add olive oil and carbonated water and use a wooden spoon to stir well very well. Gradually add another 1 cup (125g)  of flour. Add any additional flour as needed  

Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl. 

Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed  bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the  bowl tightly with plastic wrap and place it in a warm place. 

Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also  recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake. 

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 

Use either your hands or a rolling pin to work the dough into 12″ circle.T ransfer dough to a parchment paper lined  pizza pan and either pinch the edges or fold them over to form a crust. A ‘secret’ if you don’t have a brick pizza oven –  a good stoneware pizza stone is the next best thing! 

Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.