In the bowl of a stand mixer combine yeast, water, sugar, and oil with a whisk (don't set in the stand mixer just yet). Let sit until foamy, about 5-10 minutes.
Set bowl into the stand mixer. Add flour, flax, garlic, salt and oregano and knead until dough is smooth, about 5 minutes, adding ¼ cup more water or flour if dough appears dry or wet. (Or feel free to knead by hand -- you'll just need a little more muscle)
Cover and let rest at least 30-45 minutes, or up to 1½ hours on the counter. If you need to leave it longer, just put it in the fridge.
Preheat oven to 400 degrees F.
Divide dough in half. If freezing one crust, set aside in a freezer bag and mark with the date.
Roll out dough the size of your pizza pan or stone. Bake dough (without toppings) 8-10 minutes until slightly puffed and dry looking (not hard, just not wet). Remove from the oven.
Add toppings and bake another 10-12 minutes, until crust is golden brown on the top and underneath and cheese is melted.
Optionally, broil 1-2 minutes until cheese is lightly browned (*I don't recommend broiling low fat cheese as it tends to dry it out).