Start by adding your yeast into the warm water in a mixing bowl.

If you have a stand mixer, you can add right in the stand bowl.

Let these two stand for 5 minutes – this is a little shorter than many recipes in order to reduce the dough proofing.

After the 5 minutes, start by slowly mixing in one cup of flour then one teaspoon of the oil.

If you are using a stand mixer, use the hook attachment at the lowest speed.

Slowly add the second cup of flour and then the salt.

Let this rest for 5 minutes.

Separate the dough into two halves (unless you plan to make a single 16” pizza). They should be about 8 ounces per half.

Cover the dough with a tea towel or plastic wrap and let the dough rest (proof) for at least 20 minutes to allow the gluten to “relax”.

If you have the time, you can let the dough rest for up to 24 hours (in which case, refrigerate it after the 20 minutes).

This is likely the right time to preheat your oven (450°F for an indoor oven or >800°F for an outdoor pizza oven).

Add flour to your workspace as you prepare to stretch the dough.

Lightly oil your hands and remove the dough from the bowl and move to your floured workspace.

Begin hand stretching the dough out before moving on to the rolling pin.

As the oil works into the dough and it begins to get sticky, lightly flour the dough to keep it from sticking. Flip the dough frequently as you work it.

Start from the center of the dough and stretch/roll outward. Regularly lift, turn, and flip the dough.

Add flour to keep it from sticking to the work area or your rolling pin. Be patient to avoid creating folds or tearing the dough. Don’t fret too much if the pizza isn’t round. Getting a consistently thin crust while keeping it perfectly round is no easy feat, so let the pizza be the shape it needs to be if you can get the thickness right.

Continue to stretch out your dough until it’s 12” in diameter and continue to lightly flour the dough so that it’s not sticking.

If you are using a pizza pan, lightly oil it with olive oil.

Transfer your pizza dough to your pizza pan or pizza peel.

Ensure your oven is up to 450°F

Insert your pizza into the oven.

The pizza should now be cooked. Remove and let rest for 4 minutes.

Cut and serve immediately.

Ensure your oven is up to about 800°F.

Launch your pizza into the oven from your pizza peel.

Rotate the pizza a quarter turn about every 45 seconds.

Check the bottom of the pizza crust with a peel or pizza turner.

Remove and let rest for 4 minutes.

Cut and serve immediately.