Pour water into a mixing bowl. Add yeast, salt, flour and stir together with the handle of a spatula or wooden spoon to form a shaggy ball. Cover and let rise until 1 1/4 hours before you want to eat.
Punch down dough. On a lightly floured surface, divide into two rounded portions. (If it is very sticky to handle, sprinkle with additional flour as you shape it.) Place the smoothed dough portions onto a greased baking sheet, not touching each other, and let rest for 30 minutes.
Sprinkle pizza pans with semolina or corn meal to provide a surface the crust can slide off after baking.
Top with sauce, cheese and toppings of your choice. Bake at 475°F in a convection oven or 500°F in a regular oven for 10-12 minutes. Remove from the pan immediately, slice and serve.
