Dissolve yeast in water. Remember the water needs to be warm, not room temp and not hot... warm. This is very important. Hot water kills yeast and water not warm enough won't allow the yeast to really do it's job properly. In a large bowl or stand mixer, toss in your flour and salt. On low speed, slowly pour olive oil over flour mixture. Add in water yeast mixture and combine well. Your dough will be super sticky and probably not so smooth.
Grease a medium to large size bowl with oil. Shape your dough into a rough ball shape, this may be hard but it doesn't have to be perfect. Transfer dough to bowl, flip dough ball once so entire ball is now coated with oil. Cover your bowl with plastic wrap. Leave in the fridge until ready to use, at least a day or two.
Preheat your oven to 500F°. Grease baking sheet. Split dough into two pieces. Stretch dough to form a long rectangle. You really don't need to pull much at this. Just hold the dough in the air and it will seriously start to fall and stretch on it's own. You will need to shape it a bit yourself once on the pan but for the most part, shaping this dough is pretty easy. Like I mentioned in the beginning, this dough has a tendency to be thin and rip easy. If that happens, just pinch to seal and continue. When you are satisfied with the shape and size of your dough, top as desired. Bake for 10 minutes. Slice and enjoy.
Pizza Dough II - https://www.bakedbyrachel.com/pizza-dough-ii/