Mix the flour, water, and yeast in a bowl. Add the salt and mix, then add the oil. Knead the dough with a stand mixer fitted with the dough hook on medium speed for about 7 minutes, or until the dough is smooth and passes the windowpane test. Turn the mixer to high speed if needed to get the dough to slap against the sides of the bowl. You may also, during this time, pull the dough off the hook a couple of times so that the dough is mixed evenly. Put the dough in a bowl and cover with plastic wrap. Allow to double in volume, at room temperature for about 4 hours, or at room temperature for 1 hour and then overnight in the refrigerator.