Mix the flour and salt together in a mixing bowl, add water and dissolved yeast. Be sure to scrape the sides of the bowl to get all the flour into the mix. Keep mixing until the dough batter looks thick.
Lightly flour your work surface and transfer the dough to it. Knead the dough for about 8 minutes until it is smooth and elastic but not sticky.
Transfer to a bowl that has been slightly oiled so the dough doesn't stick. Cover with plastic wrap or a clean kitchen towel and let it sit (rest) in a warm location for a couple of hours.Note: The dough is going to rise to double the size so pick your bowl appropriately.
Transfer the dough back to a floured work surface and divide into 6 to 8 pieces that you will gently roll into tight little balls. If using the same day, put the individual dough balls onto a floured surface, cover with kitchen towel and let them rest for at least 1 hour.
We like to put them on a cookie tray, cover them with plastic and let them rest in the refrigerator overnight. Just be sure to let the dough come to room temperature before making your pizza crusts.
You are now ready to make pizza at home in your own oven. I highly recommend using a pizza stone if you don't have access to an outdoor wood-burning oven like ours.