In the bowl of a stand mixer (or large mixing bowl), dissolve the yeast in the warm water. Allow to "proof" for 5 minutes, or until yeast is foamy.

Add the flour, salt, and olive oil. Using the dough attachment (or a wooden spoon if doing by hand), mix just until the dough comes together into a ball. Add more flour if necessary if the dough is really sticky.

Oil a large bowl and transfer the dough ball to the bowl, turning to coat with oil. Cover with a clean dish towel and allow to rise in a warm spot until doubled, about 1 1/2-2 hours. You can speed up the process by turning your oven to 200, cancelling, and placing the dough in the oven to rise. Remove dough from oven and preheat to 500 degrees with a stone or heavy baking sheet inside.

Gently deflate the dough and divide in half. Roll one half out on a sheet of parchment paper to about a 13-inch circle. Rub the dough with olive oil or butter and top as desired.

Transfer the pizza, parchment paper and all, to the preheated stone/cookie sheet. Bake for about 10 minutes, or until the crust is deep golden brown on the bottom and any cheese is melted and bubbly.