Preheat oven to 400 degrees. In a large bowl, mix yeast in warm water until dissolved. Stir in oil, flour, and salt until it forms a ball of dough. It should be pliable and not sticky, but definitely soft. Cover the bowl with a kitchen towel, and pop on top of your stove while the oven is warming up. Let rise for 15 minutes.

On a large baking sheet lined with parchment (or sprayed with nonstick cooking spray), spread a racquetball-sized bit of dough out until quite thin. I like pressing the center of the pizza as thin as possible, then leaving the edges just slightly thicker. Bake two large, three medium, or four small personal sized pizza crusts at a time in your preheated oven for about 7-9 minutes. You just want the crusts to set, but not to brown at all, so keep an eye on them!

Cool crusts completely before wrapping tightly with plastic wrap. Store overnight on your countertop, or store in freezer bags in your freezer for up to a month.

Once ready to bake your pizzas, top with desired toppings, and bake directly on the rack, in an oven preheated to 400 degrees for 12-14 minutes, or until the cheese is bubbly and the edges of the crust golden brown.