In a large bowl, stir together yeast, water, sugar, evoo, salt, and flour until the dough is evenly moist and no lumps remain.

Oil a large bowl and transfer dough. Oil the top of the dough and cover. Allow to sit for 2 hours at room temperature or overnight in the refrigerator.

Turn dough out onto lightly floured surface and divide in half for 2 (12-inch) crusts, or smaller for individual pizzas.

Roll out dough. Transfer to pans and top as desired. 

Preheat oven to 500°F. Bake until crust has browned and is a bit bubbly, about 8 to 12 minutes.