In the large bowl of a stand mixer, whisk together flour, yeast and salt. Add the dough hook to the mixer, turn to low speed, and gradually add the oil. Continue mixing on low speed and gradually add the warm water. The dough should come together in a rough ball and pull away from the sides of the bowl. It will be sticky and wet, but the dough shouldn’t stick to the sides of the bowl. If it’s too sticky and wet, gradually add a little bit more flour until the dough comes together.
Continue kneading with the dough hook for 5 minutes. Transfer dough to a bowl that has been greased with olive oil. Turn dough over to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 1 ½ hours.
Turn the dough out onto a lightly floured counter. Cut into three equal pieces and cover with plastic wrap. Working with one piece of dough at a time, shape into a smooth, round ball. Cover again with plastic wrap and let rest for 20-30 minutes.
Uncover the dough and stretch and shape the dough into a 10-12-inch round on a piece of parchment paper. Use additional flour on your hands and on the dough if it’s sticky.
Slide the parchment paper and dough onto a baking sheet. Add desired toppings; brush crust with olive oil.
Bake at 475 degrees F for 14-17 minutes, or until the crust is golden brown and the cheese is melted. Cut into triangles and serve!