In the bowl of a stand mixer, add the flour, yeast, and salt. While the mixer is running, add the water and olive oil and beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough is smooth and not sticky. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead, for about 5 minutes. To knead the pizza dough, turn the dough a quarter turn after each motion. You will know when the dough is ready when the dough is smooth and springs back immediately when lightly pressed, and doesn't tear when you pull it.
Divide the dough in half and form into 2 balls. Lightly grease 2 medium bowls with olive oil or nonstick cooking spray and place a dough ball inside of each bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 60 to 90 minutes.
Preheat oven to 475 degrees F. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
Turn one of the dough balls out onto a lightly floured surface, keeping the other one covered until ready to use. Gently press out dough from the center into 6-inch circle, leaving a 1-inch border around the edges. Gently stretch dough into a 10 to 12-inch circle.
Transfer pizza dough to the prepared pan and brush lightly with olive oil. Top with sauce and desired pizza toppings. Bake for 12 to 17 minutes or until the crust is golden brown. Remove from the oven and let sit for a few minutes. Slice and serve!