In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, yeast, and salt. Pour in the water and olive oil and mix on medium-low for 10 minutes until the dough is smooth.

Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 2 hours or until doubled inside.

Turn the dough out onto a clean work surface. The dough should be tacky, but not sticky. If it's a little sticky, lightly dust the dough with flour. Divide the dough into 4 equal portions and shape into smooth, tight balls. See the above video tutorial on shaping dough balls.

Transfer the dough to a greased pizza dough box. Cover and transfer to the fridge for at least 2 hours, up to 72 hours.

On a well-floured surface, stretch the dough into an 11-12" circle and top as desired.