Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Add the flour and salt. Mix with a dough hook until a loose, floury dough is formed. Slowly drizzle in the oil and mix until combined.

Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.

Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.

Divide the dough into 8 pieces and then let rise for another 30 minutes.

At this point the dough can be used immediately, or refrigerated or frozen for later use.

This dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.