Combine the flour, instant yeast and salt. Add the water and olive oil and knead the dough in an electric mixer for 5 minutes.
Tip the dough on lightly floured bench and knead into a ball. It should feel smooth.
Put into an oiled bowl, cover with a clean tea towel and leave to double in size, around 1-2 hours.
Divide the dough into 4 (or 6), roll into balls and cover with a clean tea towel (if not planning on using all the dough at once put what you aren’t using into a zip lock bag and freeze. Simply defrost and roll out). Leave for 10 minutes.
Roll out thinly on a lightly floured surface to 2 mm thickness. Put onto baking paper. Cover with toppings.
Put a baking stone or oven tray in the oven and preheat to 230°C. Bake the pizzas for 6-10 minutes until puffy and golden.