Combine the yeast and water in a small bowl and set it aside for 5 minutes.
Add the flour and salt to a stand mixer. Whisk to combine.
Add the water/yeast to the flour. Using a wooden spoon or stiff spatula, stir until things have just started to combine.
Using the dough hook attachment, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it (about 10 minutes). If the dough sticks to your hands, add a tablespoon of flour at a time until it’s easier to work with. Try to avoid adding too much flour if you can.
Spray a medium-sized bowl with cooking spray, transfer the ball of dough into it, and cover tightly with plastic wrap. Allow the dough to sit for about an hour to an hour and a half, or until it has doubled in size.
Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. Set them aside.
Divide the dough into 2 equal pieces. Working with one piece of dough at a time, roll it into a thin, 10- to 12-inch round (or whatever shape your heart desires). Place the rolled out dough onto the prepared baking sheets.
Brush the crust lightly with olive oil. Sprinkle lightly with kosher salt.
Top the dough with the toppings of your choice! I used marinara sauce, a medley of shredded cheeses, strips of roasted bell peppers, and prosciutto.
Bake the pizzas until the crusts are golden brown and the cheese is melted, about 12 minutes. Slice and enjoy!