Place lukewarm water in a medium sized bowl and sprinkle in the yeast. Let stand 5 minutes. Add salt, olive oil, and 1 cup of flour. Beat for several minutes with a wooden spoon. Add the remaining flour 1/2 cup at a time, mixing after each addition. The dough will be a bit softer than bread dough, but it should not be sticky. Turn the dough out onto a floured surface and knead for 5 minutes. Clean an oil the mixing bowl, and put the dough back in. Put in a warm place to rise for 1/2 to 3/4 hour, or until doubled in bulk.
While the dough is rising, get all toppings ready, and oil a 16 inch pizza pan. Preheat oven to 500°. Punch down the risen dough, return to the floured surface, and knead for a few minutes.
Roll out the dough to fit the pan, and press it into place. Brush the top surface of the dough with olive oil, and apply toppings. Bake the pizza in the top third of the preheated oven for 10 to 12 minutes, or until the crust is golden and the toppings are bubbling. Serve immediately