Dissolve yeast in warm water in warmed mixer bowl. I use a meat thermometer to measure the water temperature before dumping in the yeast. Mix gently and add salt, olive oil and 2/5 cups of flour. Turn mixer on speed 2 and mix about 2-3 minutes. Continue on Speed 2, add remaining flower 1/2 cup at a time until mix clings to hook and cleans sides of bowl, about 2-3 minutes. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl or on greased cookie sheet and let rise in a warm, draft free place. I find my oven works really well. Let rise for one hour or until it doubles in bulk. Punch dough down into shape.