Dissolve the yeast into the water (it has to be at room temperature or the yeast will not activate) and add the olive oil.
In a bowl, sieve the flour and salt.
Shape as a wells and add the yeast and olive oil mix.
Stir (using your fingers will make it easier) then knead on your work surface for 5 minutes, until the dough no longer sticks to the surface.
Shape a ball and return to the bowl and leave for 2 hours in a 24° environment (or preheat oven to the lowest, then turn off and put your dough in it). The volume will triple.
Throw the extra flour to the work surface, divide the dough in two and spread to form your pizza dough. Transfer to some oiled parchment paper on your baking tray.
Garnish and bake for about 10-15mn at 200°C (390°F).