In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
Once all of the ingredients are mixed, knead for 5 minutes by hand or with your dough hook on low-medium speed. You can add up to ¼ cup more flour, if your dough appears to be too wet
The dough should be smooth and elastic when finished kneading. Poke the dough with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F)
The dough will have doubled in size in about 1 - 2 hours.
Punch the dough down to release the air.
Divide the dough into three. Roll each piece into a ball and let rest in separate bowls lightly covered for 15 minutes.
Preheat oven to 475F degrees. preheat for 30 minutes
Prepare your favorite toppings.
After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on parchment paper.
Work the dough into a circle and create the rim of the crust.
Work the dough into a larger circle getting the crust as thin as possible without tearing
Add your favorite sauce using a spoon or ladle to spread it thinly on the crust
Top with a good amount of shredded mozzarella. (if you like extra cheese, let it cook for a bit then add more)
Brush the edges of the dough with olive oil and sprinkle with the spice mix of sea salt, black pepper, garlic and oregano
Top with your favorite toppings and slide the dough into your oven still on the parchment paper
Bake for 10-12 minutes.
Slice while hot and serve immediately.