If using that same day, use 2 tsp yeast, if letting rise overnight, use 1 tsp.
Mix water and yeast and let stand to dissolve
Stir in oil, then add flour and salt. Mix until shaggy dough is formed. Knead on low speed 5-7 minutes or 6-8 by hand. Dough should be smooth and spring back when poked.
Cut dough into 8 lumps. Grease baking pan with olive oil. Place dough in pan, turning to coat with oil. Cover and let rise 1-1.5 hrs until double in size. OR refrigerate/freeze for later. For later use: Dough may rise covered in fridge overnight then remove and let it sit for 1 hr to come to room temp
Preheat grill with all burners on high 10-15 minutes then turn off or lower half the burners to create direct/indirect heat zones.
Stretch dough into a large round and flip on to direct heat 1-3 minutes until grill marks show
Flip to indirect heat, add toppings and close grill. Cook through 2-3 minutes