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Sprinkle the yeast on top of water a large mixing bowl and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.
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Add oil, most of the flour and salt, and mix until incorporated.
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Work in most of the remaining flour. Turn out mixture, which may be slightly sticky, onto a floured surface.
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Knead several turns by hand until smooth and elastic, about 10 minutes. Adjust consistency, if necessary, with a small amount of flour. Dough should be barely moist and no longer sticky.
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Shape dough into a ball, place it in a bowl and cover with plastic wrap.
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Let the dough rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight.
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Punch down the dough; roll out, top and bake according to directions.
Note: In Italy, flour is classified either as 1, 0, or 00, referring to how finely the flour is ground and how much of the bran and germ have been removed. Double zero is the most highly refined ground flour from durum wheat, making it high in protein, which results in an extremely elastic dough perfect for pasta, focaccia, pizza and flatbread.
