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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 the dry ingredients in the bowl of your mixer. Mix on the lowest speed until everything is incorporated. Add the oil gradually until completely mixed in. Now add most of the water and let the mixer stir it into the flour. Wait until the water has been as fully incorporated as possible. Add the remaining water a little at a time until a rough mass of dough has formed.
3. Stop the mixer and switch to the dough hook attachment. Knead the dough on speed 2 - do not exceed this speed as you can risk burning out the motor. Keep an eye on the mixer to make sure the dough doesn't climb up the dough hook and that isn't sticking to the sides of the bowl. Add more flour if the dough seems to sticky. With a mixer, ten minutes of kneading should be sufficient.
4. Place your dough into 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 day. Take it out of the fridge two hours before you are making the pizza.
5. Preheat the oven to 450 degrees.
6. Grease your pan with either oil or vegetable shortening and turn the dough out into the pan. Press the dough out to the sides of the pan. If it is resistant to shaping, let it rest for 5 to 10 minutes for the gluten to relax. Pull the edges of the dough up and pinch it tightly to the sides of the pan, giving the crust a fluted look.
7. To assemble the pizza, place a layer of thinly sliced cheese across the bottom of the pie. Add the rest of your toppings and finish by pouring your sauce over everything. If you like, sprinkle some parmesan or asiago on top of the pie along with some herbs of choice.
8. Bake at 450 for 20 to 25 minutes, turning once during baking. When done, place the pizza on a cooling rack to prevent it from getting soggy.
