In a medium bowl, use a fork to mix the flour, sugar, baking powder, and salt.
Create a well in the center of the dry ingredients. Add the oil, eggs, and egg yolk into the well. Use the fork to blend the eggs and oil until well combined.
Gradually incorporate the dry ingredients into the egg mixture, stirring until the flour is nearly fully hydrated.
Lightly knead the dough, just until it is mostly smooth (about 3-4 times). Avoid over-kneading to prevent the oil from separating.
Wrap the dough in plastic wrap and let it rest at room temperature for 10 to 30 minutes (see note) to allow it to fully hydrate.
When ready to roll out, generously flour your work surface.
Cut the dough in half and roll out the dough with a rolling pin, ensuring it doesn’t stick and you should have 2 halves, bottom and top. Transfer it to your chosen pan and leave the top open until you prepare your filling.