Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour and salt to yeast mixture and stir well. Stir 2 cups flour, 1 cup at a time, stirring well after each addition.
Turn the dough out onto a floured surface.Knead until smooth and elastic (about 10 min), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).To knead, push out the mound of dough with the heels of your hands, fold it over, give it a quarter turn, ad repeat. The dough should become smooth.If necessary, add slightly more flour.Shape the pizza dough into a ball.
Place the dough in a large bowl coated with olive oil turning to coat top.Cover and let rise a warm place one hour or until doubled in size. Press 2 fingers into dough, if an indentation, the dough has risen enough.
Use your hands to deflate the dough, cover and let rest 5 minutes. Either roll or shape into a 12" circle. Transfer to a pizza pan.
Add desired toppings, and bake in 450F preheated oven for 13 – 15 minutes or until toppings are golden brown.
**To Freeze: let the dough rise once, punch down, and shape into a ball.Place in a heavy duty zip top bag coated with cooking spray, squeeze all of the air out and seal.Store up to 1 month.
To Thaw: place the dough in refrigerator 12 hours or overnight.Place dough on floured surface and shape.
Alternatively, you can make the dough, roll it out, wrap in foil, and freeze.To bake, remove from freezer, top and bake according to recipe instructions, (no need to thaw).
