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1. Stir the yeast into the water. Let the yeast proof for a few minutes while you combine the remaining ingredients.
2. Combine all of the dry ingredients in a large bowl and mix them thoroughly. Add the oil mixture and stir until fully combined. Pour most of the water/yeast mixture into the flour and stir, making sure you are moving the spoon along the sides and bottom of the bowl to incorporate as mch as possible. When you feel like the flour has absorbed as much of the water as possible, gradually add the rest and stir, until a rough mass of dough forms.
3. Turn the dough out onto a well floured surface. Knead the dough lightly for about two minutes.
4. Return the dough to a lightly oiled bowl and cover with plastic wrap. If you are making the pizza the same night, let it rise at room temperature for two hours. Otherwise, put the dough into the refrigerator until the next night. Take it out of the fridge two hours before you are making the pizza. Preheat the oven to 450 degrees.
5. Separate about a third of the dough and set it aside. Roll out the remaining two thirds, using your pan as a guide. It should be rolled out far enough so that when you drape it into the pan, the dough will be hanging over the edges by at least an inch or so. Fill the pie with your cheese and “toppings”, but not any of the sauce.
6. Roll out the smaller portion of dough you set aside earlier and place it on top of the pie. Roll the edges of the two crusts together tightly to form a seal and press it against the sides of the pan. With a knife, cut several slits in the crust to allow steam to escape during baking.
7. Place the pizza in the oven and bake for twenty minutes, turning once halfway through. Take the pizza out of the oven and add your sauce. Put the pizza back into the oven and bake for another five minutes. The reason for adding the sauce so late is so that the top crust will bake thoroughly. Let the pizza cool on a rack for five minutes before serving.
