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Make the dough. In a large bowl, combine water and yeast and whisk vigorously. Let sit until frothy, about 4–5 minutes.
Stir in olive oil, flour, and salt, and mix with a wooden spoon. Continue mixing until you have a shaggy dough with no dry spots of flour.
Turn dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 5–6 minutes.
Grease a large bowl with olive oil and transfer the dough into the bowl, flipping once to coat the whole mass in olive oil.
Cover the bowl with a damp kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 hour and 15 minutes.
Preheat the oven to 500 degrees Fahrenheit.
Tip the dough out onto a floured surface and use a bench scraper to divide in half.
Grease two rimmed baking sheets with a bit of olive oil.
Stretch or roll each dough ball into a rectangle to fit the baking sheet and gently transfer to the baking sheets.
Top each pizza with desired toppings and bake until the cheese is melted and the crust is crisp and golden, about 10 minutes.