In a stand mixer fitted with a dough hook combine the 3 cups of flour and water, salt and yeast. Mix it on medium speed for 7 minutes. While mixing, add the other 2 Tbsp flour.
Place the dough in a greased bowl (I use olive oil) and cover with plastic wrap or a clean kitchen towel. Allow to sit for 2 hours at room temperature. Once it has rested and risen, you can place it in the fridge for up to 2 days.
Preheat the oven to 450F.
Punch the dough down. Divide the dough into two. On a lightly floured surface, begin shaping and stretching the dough until it is 1/4 inch thick. (Traditionally we shape the dough long and narrow).
Repeat with the second piece of dough. Transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet.
Poke your fingers all around the surface of the flatbreads and drizzle 1/4 cup olive oil between the two doughs.
Top each with your favorite toppings. Bake for 25 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
Stays fresh in the fridge for up to 1 week.