In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and olive oil, stirring with a wooden spoon until a sticky dough forms.
Lightly oil a 9×13-inch baking pan. Transfer the risen dough into the pan and press it out evenly to cover the bottom. Allow it to rest for another 20 minutes to let it relax.
Place the pan in the oven and bake for 25 minutes or until the edges are golden and the cheese is bubbly.