Sprinkle yeast over 3/4 cups warm (not lukewarm) water.
Let stand for a few minutes.
In a mixer, combine flour and salt.
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: its best to make the dough at least 24 hours in advance.