When the yeast is foamy add the oil and the dry ingredients. Add some additional flour to prevent sticking (it should be a very soft dough), and knead for 5 minutes.
Coat the ball with additional olive oil and put in a covered bowl
Let rise for at least an hour in a warm, draft free spot.
When the dough is doubled in bulk, turn it out onto a floured board and roll out to 12 - 14 inches, depending on thick/thin crust preference. Form a ridge on the outside to keep the sauce in.
The dough is very easy to shape. Brush with olive oil. Return the formed crust to a warm place.
Turn the oven to 500 F . When ready, bake the crust for 5 minutes.
Add the sauce toppings (which could be simply a sprinkling of olive oil, rosemary and coarse salt), reduce the temperature to 400 F and bake for approximately 10 -15 minutes or until the exposed crust is nicely browned.
(Recipe courtesy of Megan Gillis, Carleton, Canada).