Preheat the oven to 450°F.
In a small bowl, combine the yeast with a pinch of sugar and warm water. Let sit for 5–10 minutes, until the mixture becomes foamy.
In a large mixing bowl, whisk together the flour and salt. Pour in the bloomed yeast mixture and olive oil.
Mix and knead by hand for about 1–2 minutes, until a soft dough forms.
Lightly coat the dough with olive oil, cover the bowl tightly with plastic wrap, and allow it to rise at room temperature for 30–60 minutes, or until slightly puffy.
For best flavor and texture, refrigerate the covered dough overnight. Remove from the refrigerator 30 minutes before shaping.
Generously oil a rimmed baking sheet. Using your hands, stretch the dough to fit the pan by pressing the dough outwards from the center.
Parbake the crust for 8 minutes at 450°F.
Remove from the oven, add sauce, cheese, and toppings.
Return to the oven and bake for an additional 12–15 minutes, or until the crust is golden and toppings (like pepperoni) are crisp.
Slice and serve warm.