By Hand: In large bowl, stir flour, salt and yeast. Stir in very warm water (120-130 °F) until blended and dough comes away from sides of bowl. Knead dough 5 minutes.
If using KitchenAid mixer: Use dough hook. Add dry ingredients and water, blend on setting 2 until blended, then once dough is mixed and pulls away from sides of bowl, continue on speed 2 for another two minutes or so to knead the dough.)
Divide dough and shape into three balls. Place a few tablespoons of olive oil into a bowl, and coat each ball of dough with oil. Place on large cookie sheet. Cover with plastic wrap and allow to rise until doubled in size (about an hour or so) in a warm, draft-free location. (I used the inside of my oven, with the power off and the light turned on.)
Turn out onto a counter top or pastry board coated with corn meal. Shape by hand or use a pastry roller to form a individual-sized pizza crust. Form a rim if desired, and add toppings of your choice. Heat oven to 425 °F. Bake pizzas on bottom rack of oven until toppings are hot and crust is browned slightly and crisp. About 10 minutes.
Recipe can be doubled easily.