1Sprinkle yeast over 1-1/2 cups warm water. In a large bowl, combine flour and salt. Drizzle in olive oil and combine. Pour in yeast/water mixture until all combined.
2Coat a separate bowl with more olive oil. Form the dough into a ball. Toss the dough in the bowl and roll in the olive oil. Cover tightly in plastic wrap and store in the refrigerator until you need it. It is best if it rises 8 hours or 24 hours, or even 3 to 4 days in advance!
3Preheat oven to 425. Remove dough and cut in half. Stretch into large rectangle or circle and place on your greased pan. Lightly drizzle with additional olive oil. Top with toppings. Bake 10 to 12 minutes.