Servings: Makes 1 Half-Sheet Pan

3/4 Cup Warm Water ¾ Cup Warm Water
1 Tablespoon (or 1 Packet) Dry Yeast (Instant or Active Dry) 1 Tablespoon (or 1 Packet) Dry Yeast (Instant or Active Dry)
2 Cups Flour - Plus more for kneading 2 Cups Flour - Plus more for kneading
1 teaspoon Sugar 1 teaspoon Sugar
3/4 teaspoon Salt ¾ teaspoon Salt
3 Tablespoons Olive Oil 3 Tablespoons Olive Oil

Combine water and yeast in a large bowl and set aside until creamy.
Add salt, sugar, and oil. Stir to combine. Then add flour and stir until a sticky dough is formed.
Knead on a lightly floured surface until smooth. Test readiness by taking a small chunk and spreading it between four fingers, it should spread until it's nearly transparent before it tears. This is called "the windowpane test".
Place in an oiled bowl, turning once to coat the dough with oil, cover, and rise in a warm dry place (or refrigerate overnight) until doubled.
Roll out on a lightly floured surface until the desired size is reached. This recipe will make 1 half-sheet pan or two personal sized pizzas.
Top and bake at 450 degrees Fahrenheit about 15 to 20 minutes until done.
Alternatively, if you like a little thicker or more well-done crust, you can par-bake the crust for 5 to 8 minutes, just until it's risen and before it starts to brown, then add toppings and finish. OR, cool the crust, double-wrap it in plastic, and freeze for up to 3 months.
To use frozen par-baked crust: subheading: To use frozen par-baked crust:
Unwrap and thaw the crust for at least 15 minutes, then top and bake as usual!