Place flour in a large mixing bowl and make a well in the center. Pour in water and add the yeast. Allow it to partly dissolve, then stir it in the flour.
Add the salt and oil and start mixing dough with a spatula (or an electric mixer), scraping the sides of the bowl as needed, until a rough and sticky mass forms. Add flour tablespoon by tablespoon until the dough comes together.
Scrape the dough onto a floured surface and knead with your hands. Whenever it gets really sticky, sprinkle it with more flour, knead, but don't dry it up. You want an elastic dough, soft to the touch.
You know the dough has been kneaded enough when you poke it with your finger and it springs halfway back up. Place it back into the bowl, cover with a clean kitchen towel and keep it in a warm part of your kitchen for 50-60 minutes or until it doubles in size. You can also cover it with plastic wrap and keep it in the refrigerator overnight.
To make a pizza, transfer dough onto a floured surface and push it down with your hands first. Stretch it out in all directions with your fingers to get a desired shape. Then transfer it to a well oiled baking sheet and stretch it out further.
Proceed with the desired toppings. Bake in a preheated oven (at 425°F or 220°C) for 15 minutes, until the crust is crispy and golden around the edges, the cheese completely melted and bubbly.