Dissolve yeast in water; set aside for 5 minutes, stirring occasionally.
Combine flour, salt, sugar, and oil in a bowl; make a well in the center. When the water/yeast mixture is bubbly, pour into the center of the well.
Begin kneading the dough, bringing the flour toward the center of the bowl; gradually increase the kneading motion. If the dough feels dry, add a bit more water; if it feels sticky, add more flour. Knead vigorously until the dough is smooth and elastic.
Roll into a ball; cover with a damp cloth. Let rest for about 20 minutes in a warm place.
Punch down the dough with the palm of your hand to expel the gas formed during fermentation. Roll the dough into a ball again; place in a greased container. Sprinkle with oil. Cover with plastic wrap; store in the refrigerator.
When ready to use, place the dough on a floured countertop or table. Flatten with your hands, working from the center outward (you can also use a rolling pin). Push the dough evenly onto a greased baking sheet or pizza pan, forming a 12-inch circle with edges thicker than the center.
Apply favorite toppings in desired amounts. Bake in a hot oven (475 to 500 degrees) until golden brown.
