Sift the flour and salt into a bowl and make a well in the center of the mixture.

Put the yeast at the center and mix everything with a wooden spoon while incorporating the hot water. Use your hands, if necessary. Let rise in the bowl covered with a wet towel until doubled in volume (2-3 hours).

On to a work surface you have sprinkled generously with flour, knead the dough and shape it into a ball.

Prepare the topping: anything you like! If you want a tomato base you can just use a tomato can. My last version had potatoes (thinly cut), olives, rosemary, cherry tomatoes and a bit of cheese on top.

Roll out the dough to cover your baking tray. Sprinkle with topping ingredients, salt and olive oil.

Place the tray on the bottom rack of the oven (preheated at 250 degrees) and when the edges are detached from the baking tray (after 10 minutes or so) put it in the center of the oven and add the mozzarella (in case).

Keep cooking for a couple of minutes more. Your pizza is ready when the edges are golden brown.