Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.
Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days. While dough rises, preheat oven to 500°F.
Oil two 10-inch pizza pans or line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared pans or baking sheets. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick.
Top with favorite sauce and toppings.
Bake for 8 to 10 minutes or until the crust is golden-brown. Remove from oven and cool for 5 minutes.
