To make the dough, combine the water, yeast, agave nectar (or honey if using) and stir thoroughly. Set aside for 10 minutes allowing the yeast to activate.
Add flour, olive oil and salt to the mixture and stir with a wooden spoon until a dough begins to form.
If using a freestanding mixer use a dough hook and allow the dough to work for a few minutes on a medium speed. If not using a mixer, lightly floor a clean surface and knea until a soft dough forms.
Transfer the dough to an oiled boil and cover with cling film and set aside. Allow the dough to double in size (around an hour to an hour and a half). Or if you're planning to use the dough the next day add the covered bowl to the fridge at this point and leave overnight.