Mix the yeast, salt, sweetener, olive oil, and water in a 5-quart bowl, or a lidded (though not airtight) container
Mix in the remaining dry ingredients without kneading using a spoon or a mixer (with a dough hook)
Cover with a flour towel & allow the dough to rest at room temp until it has risen and collapsed (flattened on the top). About 2 hours
The dough can be used right away, after this initial rise, though it's quite a bit easier to handle when it's cold. Refrigerated in a lidded container and use for pizza or flatbread over the next week.
(Alternately, the dough can be stored for a month in the freezer (in ½-pound portions)
When using frozen dough, thaw it in the refrigerator overnight before use.
On baking day, roll out or stretch the dough into a thin round & finish with your favorite toppings.
Cook at 425° F for 10 minutes (or until the crust is browned and the cheese is bubbly)