• Mix the water and yeast together and allow to rest for 5 minutes until the yeast dissolves. Begin by adding 2 1/2 cups of flour, salt and olive oil to the water/yeast. Stir until a shaggy dough is formed. Sprinkle flour onto a clean surface and turn dough out and knead for 5-7 minutes. Add more flour as needed to achieve a smooth and elastic dough.
• Lightly oil a bowl and add dough, turning once to coat it. Allow to rest for 1-2 hours until the dough has doubled in size. Gently punch down the dough and turn out onto a lightly floured surface. Divide into 8 pieces and flatten each piece into a disk. Sprinkle pieces with a little flour and cover with plastic wrap until ready to bake.
• On a lightly floured surface, roll each disc into an 8"-9" circle, using a floured rolling pin. Lift and turn dough, dusting surface with additional flour as need to keep from sticking.

For oven method

• Preheat oven to 450° F. Place a baking stone or baking sheet into the oven. One by one, place the rolled out dough directly onto the baking stone and bake for 3 minutes each. They will balloon.

For stovetop method

• Heat a cast iron skillet over medium-high heat. Drizzle a small amount of oil in the pan to coat, wipe out any excess. Place a rolled out pitz dough into pan and cook for 30 seconds until you see bubbles forming. Flip and cook for 1-2 minutes, until toasted spots appear on underneath side. Flip again and toast other side for another 1-2 minutes.