In a Cambro food bucket (4 quarts) or large bowl, combine the flour, instant yeast, and salt, whisking together. Add the warm water, olive oil, and agave, and mix well with a fork. Cover and let rise for 1 hour. You can let it rise longer, or refrigerate at this point up to 1 week.

To bake: On a lightly floured piece of parchment paper, shape into individual pizzas (make sure to press them pretty thin). I use my hand for this, but you can roll it out. Once shaped, par-bake them on a hot barbecue (with the top down), countertop pizza oven, or preheated convection oven (425°F to 500°F, preferably with a pizza stone), for about 5 minutes. You want them to be puffed, somewhat firm, but not golden.

Top the par-baked pizzas and return to the grill or oven and bake for another 5 to 10 minutes, or until nicely browned around the edges and the cheese is melted.

Remove from the oven, let sit a couple of minutes, and cut into pieces with a sharp knife or scissors. I also like to sprinkle the tops with a little coarse salt, pepper, and a sprinkle of chilies.