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In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, yeast, and salt.
Pour in the water and olive oil and mix on medium-low for 10 minutes until the dough is smooth.
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 2 hours or until doubled inside.
Turn the dough out onto a clean work surface. The dough should be tacky, but not sticky. If it's a little sticky, lightly dust the dough with flour.
Divide the dough into 4 equal portions and shape into smooth, tight balls.
Transfer the dough to a greased pizza dough box. Cover and transfer to the fridge for at least 2 hours, up to 72 hours.
Bring the dough to room temperature for about 30 minutes to 1 hour before cooking.
On a well-floured surface, stretch the dough into an 11-12" circle and top as desired.