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Mix the flour, yeast and water in a large bowl, using a spoon.
When it is almost mixed, and the lumps are mostly gone, add the salt, and then the oil.
Flip it out onto a lightly floured surface and knead it gently by folding the dough in half, over itself, towards you.
Grab the dough by the two corners facing you, and pick it up like an envelope, and turn it 90 degrees, and place it back on the floured board.
Repeat this motion a few times, without really kneading the bread.
Place the dough back in a lightly oiled bowl, and let rest another 15 minutes. Do this 2 or 3 more times.
When this is done, place back in bowl, cover very tightly and let rise in fridge for 24 hours.
Take out of fridge and let come to room temperature.
Preheat oven to the hottest setting it has. 250c/480F.
Lightly flour a board and follow the steps in the video below to get your dough into your oiled pan.
Place the pan on the bottom floor of your oven.
After the pizza has baked about 15 minutes, check to see if the bottom is baking.
If it seems like it’s almost done, move it to the center rack and bake until finished, about another 10 minutes.
Take out of oven and remove from pan immediately to let cool on rack.