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Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to become foamy.
In a large bowl, combine flour and sea salt.
While stirring, drizzle the olive oil into the flour mixture until it is fully combined. Flour mixture will be crumbly.
Pour the water/yeast into the flour mixture and stir until dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes (dough will become less sticky and develop some elasticity).
Shape the dough into a ball and place in a large mixing bowl coated in olive oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ -2 hours, or until dough has doubled in size.
Punch down the dough.
Divide dough into 3 equal portions (for pizzas) and place in ziploc bags in the refrigerator for up to 5 days.
Remove dough from the refrigerator and bring to room temperature before using. Press into a large round, top with olive oil, sauce, and toppings.
Bake pizza at 500°F for 10-12 minutes or until cheese is melted and crust is cooked through.