In a large bowl add all the ingredients on the list. You can also add in spices or herbs of choice here as well. The dough will be a little bit sticky.
Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon until well combined.
Cover with plastic wrap or a towel and let sit at room temperature until about double in size.
Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
Drizzle about a tablespoon of the oil over the dough and also drizzle some on your hands. Rub the oil on your hands, this will help the dough not stick. Gently release the dough from the sides of the bowl and then gather it all up in your hands. Gently shape it into a ball.
Place the dough in the oiled skillet, cover loosely with a towel. Let it rise again until full of air - about 30 minutes for rapid rise yeast and 1 hour for active dry yeast.
Preheat the oven to 400ºF.
Bake for 35-40 minutes until the top is starting to brown.