Measure 3/4 cup of warm water into a bowl. Sprinkle dry active yeast over the top and let sit for about 3 minutes.
In the bowl of a stand mixer, sift together flour, salt, sugar and (optional) oregano.
Drizzle 3 tablespoons of olive oil into the bowl and mix briefly.
Pour yeast/water mixture into mixing bowl and mix thoroughly, until dough forms into a large ball.
Brush a glass bowl with a little bit of olive oil (to keep dough from sticking). Place ball of dough in glass bowl and knead briefly.
Loosely cover bowl with a towel or plastic wrap and let rest and rise for at least 30 minutes (a few hours or overnight is best!).
To use pizza crust: sprinkle a layer of flour or cornmeal on pizza pan or preheated pizza stone. Place ball of dough on pan and use fingers to roughly shape dough into a circle. Top with pizza toppings and bake at 425 degrees for 13-17 minutes or until edges are golden brown.