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Add water, yeast & olive oil to a bowl
Add flour, then salt and mix until no dry flour remains
Rest dough for 30 minutes
Perform stretch and fold every 15 minutes for 4 rounds (stretch, fold, turn, repeat)
Cover and let dough rise between each stretch and fold
Flour the counter generously and gently tip dough out without popping bubbles
Cut dough into 8-10 small pillows
Rest shaped dough for 20 minutes while oven heats to 450F/220C
Toss a few ice cubes into the oven for steam
Bake for 18-22 minutes until golden and crispy
Cool before serving