Combine water and yeast in a large bowl. Add 2 cups flour and salt, then mix until a shaggy dough forms.
Turn dough out onto a floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, 1 tablespoon at a time (up to ½ cup additional flour). Place dough in an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Dough can be used immediately, or refrigerated for up to 3 days. While dough rises, preheat oven to 500°F.
Oil two 10-inch pizza pans or line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared pans or baking sheets. Working from the center, gently press and stretch dough to ¼-inch thick.
Top with your favorite sauce and toppings.
Bake for 8–10 minutes, or until crust is golden brown. Remove from oven and cool for 5 minutes before slicing and serving.
