In the bowl of a stand mixer fitted with a dough hook, combine the warm water and salt. Stir to dissolve the salt. Crumble the yeast and add to the bowl along with a 1/2 cup of flour. Put the mixer on the lowest speed and allow the ingredients to start to combine. With the mixer on low speed, add the flour slowly and then leave to knead on low for 15 minutes. When done the flour should not be sticky. If it is still sticky, add a little more flour and knead on low until you have a dough that is not sticky to the touch.
Turn out the dough from the mixer bowl and shape into a ball. Place in a large oiled bowl and cover with a damp cloth or plastic wrap. Leave in a warm place until it has doubled in volume, about 1 hour. Once doubled in volume, turn the dough out onto a floured work surface and knead it so that you remove the air from the dough.
Shape the dough into a ball and put back in the oiled bowl and leave to rise, covered, a second time. It should double in volume again after one hour. If you are making two individual pizzas, divide the dough into two balls, place them on an oiled baking tray and leave, covered for an hour.
After the dough has risen a second time, you can go ahead and make your pizza or leave the dough in the bowl and cover with plastic wrap. Keep in the fridge until ready to use or wrap it well and freeze for up to 3 months.