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Add warm water to bowl with yeast. Let proof for five minutes. Continue if yeast turns foamy, or toss and start over with new yeast if it doesn't.
Add olive oil, salt, and flour. Combine in stand mixer with dough hook on low. If too sticky, add additional flour one tablespoon at a time. Let knead seven minutes.
Turn off when dough springs back a little when you poke it. Cover with a damp towel in a warm place for 30-60 minutes.
After rising, remove from the bowl and divide into two equal size pieces. Use immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days.