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In a bowl, mix together the flour and salt, then add the olive oil. In a small bowl, dissolve the yeast in the warm water. Stir the mix into the flour until it starts to come together. Knead until you get a smooth dough that does not stick to your hands anymore, about two minutes or so. Cover with a damp towel and let rest in a warm place for an hour. The dough should at least double in volume. Quickly knead the dough, then roll it out on a sheet of parchment. For a thin crust, the recipe is sufficient for a whole baking tray (11 3/4 in by 15 in or 30cm by 38 cm). Optionally pre-bake the base for 10 minutes or until it starts to bubble up and brown lightly. Then cover with tomato sauce, grated cheese and your favorite toppings. Finish baking until the cheese has melted and is golden-brown, about 10 minutes.
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