Combine flour, salt and yeast in a large bowl, using a whisk. Use a large bowl, because the dough will expand to about 4 times its original size.

Slowly pour in the water, and mix with a spatula or wooden spoon until all the flour is moistened and the dough starts to come together.

Cover the bowl tightly with plastic wrap, then a clean kitchen towel. Let the dough rise at least 8 hours and up to 24 hours.

Turn the dough out onto a lightly floured surface. Using floured hands, pinch the dough together in the middle several times until it forms a ball.

Oil a 10-inch cast iron skillet with 1 1/2 tablespoons olive oil. Place the ball of dough in the pan, and using oiled hands, press and stretch the dough until it almost reaches the edges of the skillet.

Cover the skillet with plastic wrap and a clean kitchen towel. Let the dough rise a second time for 2 hours.

During the last half hour of the second rise, position an oven rack one slot below the middle of the oven. Preheat oven to 450 degrees.

After the dough has risen for a second time, use oiled fingers to pop the big bubbles in the dough. Keep popping as large bubbles arise.

Sprinkle the dough with pine nuts and rosemary, and press down lightly with your hands so the toppings stick to the dough. Drizzle with remaining olive oil. Sprinkle with a few pinches of sea salt.

Bake 22-26 minutes, until browned and crispy on the outside. Let cool for at least 10 minutes before slicing.