Warm the water: Aim for warm but not hot. If it feels like a comfortable warm bath, you’re good. Too hot can kill the yeast.

Combine dry ingredients: In a large bowl, whisk 2 1/2 cups flour, instant yeast, sugar, and salt until evenly mixed.

Add liquids: Pour in the warm water and olive oil. Stir with a spoon or spatula until a shaggy dough forms.

Knead briefly: Turn the dough onto a lightly floured surface. Knead for 3–5 minutes, adding small sprinkles of flour as needed, until smooth and slightly tacky but not sticky.

First rest: Lightly oil the bowl, add the dough, and cover with a clean towel or plastic wrap. Let it rest in a warm spot for 15–20 minutes. It doesn’t need to double, just puff a bit.

Preheat your oven: Set to 475–500°F (245–260°C). If you have a pizza stone or steel, place it in the oven now to preheat for at least 20–30 minutes.

Divide and shape: For two medium pizzas, divide the dough in half. Dust your surface with flour. Press each piece into a disk, then stretch gently from the center out, leaving a slight rim. Avoid using a rolling pin if you want more edge rise.

Prep your peel or pan: Sprinkle a peel or baking sheet with cornmeal or flour. Transfer the dough carefully to prevent sticking.

Top lightly: Add sauce, cheese, and toppings. Don’t overload—too much moisture can make the crust soggy. Less is more.

Bake hot and fast: Slide onto the stone/steel or bake on a sheet. Cook 8–12 minutes, until the crust is golden and the cheese is bubbling with browned spots.

Finish: Cool for a minute on a rack to keep the bottom crisp. Slice and serve.