Combine dry ingredients with a whisk.
Pour water into middle and combine with a spatula until all ingredients are well incorporated and dough turns into a rough ball.
Lightly coat top of dough using 1 tablespoon of olive oil, cover and refrigerate for 12-24 hours.
Remove from the fridge, shape into a ball, and placed into a buttered 9 in pie tin (I use a glass pie pan).
When it expands to fill the pan (3-4 hours after removal from the fridge), pour on remaining olive oil, and using your fingers, poke holes into the dough.
Cover with salt (optional) and bake in a 425 F oven for 25-30 minutes.