Measure the warm water into a bowl. Add yeast and let stand until the yeast dissolves and bubbles up, about 5 minutes. Add the room temperature water and olive oil and stir to combine.

Add flour and salt to the bowl of a stand mixer and stir until the dry ingredients are combined. Slowly add the liquid ingredients and stir until a cohesive mass forms. Using the dough hook, let the mixer knead until the dough is smooth and elastic. Stop the mixer when the dough starts to pull away from the sides and form a cohesive ball. As best you can form the dough into a ball, put it in a deep, well oiled bowl, and cover with a damp cloth or plastic wrap. Let the dough rise until doubled in size, about 1 1/2-2 hours.

Press the dough to deflate it, remove from the bowl, and turn onto a lightly floured work surface or countertop. Divide the dough into two equal pieces.

Pre-eat oven to 400 degrees. Form pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for ten minutes.

Working with one dough ball and keeping the other covered, shape the dough, and transfer to a non-stick pizza pan of your choice. Top as desired. Bake for 18-20 minutes or until the crust edges are golden brown and the cheese is golden brown in spots. Repeat with remaining ball of dough or freeze* for later use.