In bowl of electric mixer fitted with dough attachment, combine water and olive oil.
Add flour and yeast.
Mix on low speed until a rough dough forms, about 1-2 minutes.
Cover and let rest for 10 minutes.
Uncover and turn mixer on low speed.
Increase speed to medium and continue to knead until smooth and elastic, about 5 minutes.
Cover bowl and allow dough to rise until doubled in bulk, about an hour.
Don't skip the first ten minute rest period!
Don't over work the dough.
If the dough is too elastic after you start shaping, cover it and let it rest for ten minutes.
If you want to pre-bake the crust, roll it out and place in a 500 degree oven with a pizza stone for 5 minutes, or until lightly brown. Take it out of the oven and let cool. You can wrap the crust in foil and freeze until needed.