In a large mixing bowl, combine the flour and active dry yeast. Slowly add the cool water while stirring with a wooden spoon or your hands until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. If sticky, sprinkle in more flour sparingly.

Once kneaded, add salt and olive oil, and continue kneading for an additional 5 minutes until well incorporated.

Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.

Gently punch down the risen dough, divide it into two equal portions, shape each into a ball, and place on a floured surface. Cover and let rest for another 30 minutes.

Take one dough ball and gently stretch it into a round shape using your fingers, avoiding a rolling pin to preserve air bubbles.

Adorn your pizza with toppings and bake in a preheated oven at the highest setting for about 10-15 minutes, or until the crust is golden brown.