Preheat the oven: Set it to 475°F (245°C). If you have a pizza stone or steel, place it in the oven now. A hot surface helps create a crisp bottom.

Activate the yeast (if using instant, this still helps): In a bowl, mix warm water and sugar. Sprinkle in the yeast. Stir gently and let it sit for 3–5 minutes until foamy on top. If it doesn’t foam, your water may be too hot or the yeast inactive.

Mix the dry ingredients: In a large bowl, whisk together flour and salt to evenly distribute.

Bring it together: Pour the yeast mixture and olive oil into the flour. Stir with a spoon until a shaggy dough forms and most of the flour is moistened.

Knead briefly: Turn the dough onto a lightly floured surface. Knead for 2–3 minutes until smooth and springy. Add a sprinkle of flour if it’s very sticky, but keep it soft.

Quick rest: Lightly oil the bowl, place the dough inside, and cover with a towel. Let it rest for 10 minutes while you prep toppings. This short rest relaxes the gluten so it’s easier to stretch.

Shape the crust: Dust your work surface with flour or cornmeal. Press the dough into a circle, then stretch it from the center outward. Aim for 10–12 inches for a medium-thin crust. Leave a slightly thicker rim if you like.

Prep the baking surface: If using a sheet pan, oil it lightly and dust with cornmeal. If using a stone or steel, assemble the pizza on a floured peel or a piece of parchment for easy transfer.

Par-bake (optional but recommended for a crisp base): Bake the plain crust for 3–4 minutes. This helps prevent soggy pizza, especially with heavier toppings.

Add toppings: Spread a thin layer of sauce, then add cheese and toppings. Don’t overload—less is more for quick dough.

Bake: Return to the oven for 8–12 minutes, until the crust is golden and the cheese is bubbling and browned in spots. Rotate once for even baking.

Finish and serve: Let it rest 2 minutes, then slice. Add a drizzle of olive oil or a sprinkle of fresh basil or chili flakes if you want.