Combine first 3 ingredients in a small bowl and let a few minutes until is froths. Stir the flour and salt together in a mixing bowl, add the yeast mixture and the oil and mix well with a fork. Knead the dough for approximately 5 minutes, adding flour as necessary to get a good consistancy that does not stick to the counter.
For a thick crust pizza spread the dough into a greased, 9x13 glass baking dish (metal is okay too). Add toppings and bake approximately 18 minutes at 425. For thin crust pizza, divide the dough in half and spread each half onto a greased, round metal baking tin (approximately 12 inches in diameter). Add toppings and bake about 12 minutes at 425.
Suggested toppings:
Hawaiian - spread a layer of cheese, a layer of pinapple and ham and top with another layer of cheese.
Chicago - on thick crust spread a mixture of pizza sauce and cooked sauages and top with cheese.
Spicy - spead a layer of cheese, a layer of cooked mushrooms and drained Mexican style stewed tomatoes and another layer of cheese.