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Make the dough: In a large bowl, whisk the flour, yeast, and salt. Add the warm water. Mix with a wooden spoon until a sticky dough comes together and no dry flour can be seen.
Grease another large bowl with the olive oil. Transfer the dough to the oiled bowl. Coat it with oil, then cover with plastic wrap and a towel. Allow the dough to rise until doubled in size, 3 to 4 hours (or up to 24 hours in the fridge, depending on the temperature and humidity in your home).
Generously flour a work surface. Turn the dough out, cut it in half, and on your hands to cup the dough into 2 rounds, using as much flour as needed. Wrap and a towel and allow to sit for at least 45 minutes, if baking right away. (This allows the dough to relax so it won't shrink back. The dough will stay good at room temperature for several hours.)
Shape the risen dough into a round. Transfer to a quarter-size container, cover with an airtight lid and transfer to the fridge for at least 4 days. Remove from the fridge at least 90 minutes before baking to allow it to come to room temperature. Transfer dough to a floured surface, then shape or roll out dough and bake as directed.