Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar. Add the warm water and olive oil, stirring with a wooden spoon or spatula until a rough, shaggy dough forms.

Step 2: Knead Until Smooth
Transfer the dough to a lightly floured surface and knead by hand for 5–7 minutes (or 3–4 minutes in a stand mixer with a dough hook) until the dough becomes smooth and elastic. Test the gluten development by performing the “windowpane test”—stretch a small piece of dough; it should become thin and translucent without tearing.

Step 3: First Rise
Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for about 1 hour or until doubled in size.

Step 4: Shape and Second Rise (Optional)
Punch down the dough and divide it into two equal balls. Cover and let them rest for 30 minutes to relax the gluten, making the dough easier to stretch and shape.

Step 5: Bake Your Pizza
Preheat your oven to 475°F (245°C) with a pizza stone or an inverted baking sheet inside for at least 30 minutes. Stretch or roll the dough to your desired thickness and shape. Add your favorite toppings and transfer to the hot stone or sheet. Bake for 10–15 minutes or until the crust is golden and crisp.