Put water in a small bowl. Add yeast and stir until dissolved.

 In a large bowl, whisk flour and salt together. Add yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.

 Transfer dough to a floured area. With floured hands, knead dough until it becomes smooth and elastic, about 10 to 12 minutes. 

Drizzle the inside of a clean bowl with olive oil. Put dough in the bowl and cover loosely with plastic wrap. 

 Set bowl in a warm, draft-free place, until dough has doubled in size, about 2 hours.

 Using a fist, deflate dough in the center and cut into 3 equal-sized pieces. 

Form dough pieces into 3 balls and put into 3 oiled bowls. 

Cover each bowl loosely with plastic wrap and let rest for 1 hour. Remove the dough and wrap in plastic.

 Refrigerate for up to 1 day.