In a large bowl, stir the yeast and warm water until dissolved.
Add one cup of the flour, stirring just until combined.
Let the yeast mixture sit for 10 minutes in a warm area.
Add the rest of the flour to the yeast mixture, add the salt on top of the flour.Salt will retard yeast so don’t place directly onto the yeast mixture but on top of the flour before combining. Mix just until combined with your favorite hand mixing tool or a stiff spatula.
Add the olive oil and mix until it holds together well in a ball.
Add extra flour, 1/4 cup at a time, if it’s still sticky.
Turn out onto your kneading surface and knead it for 2-3 minutes.You can lightly dust the surface with flour if needed. I find the olive oil keeps this from being necessary. Place the dough in a lightly oiled bowl and turn it to coat all sides.
Cover the bowl with plastic wrap or lid and let the dough rise in a warm, draft-free place for 2 hours or until the dough doubles in size.
I use my bread machine on the raise dough setting.If you want to do this, place the dough in the pan and brush the top and sides with olive oil.
Gently punch down the dough.If you’re making two thin crust pizzas, divide the dough into two even balls.If you’re making one pizza with the crust you do not need to divide it. Use your fingers and hands to press the dough into a circular shape or the shape of your pan.
Preheat oven to 425 degrees F
Sprinkle the baking pan with cornmeal just to lightly cover the entire surface.
Place the dough on the pan and press the dough into a 12” circle(s) and your desired thickness.Form the edges by pinching up the crust so it will hold your toppings.If you can use a rolling pin on your pan, you can use one. If the dough tears, gently pinch the edges of the tear together and continue.
Spread pizza sauce over the entire crust and add all your favorite toppings.We add cheese last to hold the toppings on better but you can add it before the toppings if you prefer. Bake at 425⁰ for 12-15 minutes or until desired brownness is reached.