In a large bowl, combine the warm water with the yeast, sugar, oil and salt. Mix until the yeast dissolves. This dough does not need to rise.
Using a wooden spoon, mix in the flour, ½ cup at a time. Once it’s all mixed together, knead it on a floured counter until it feels elastic.
Divide into 4 parts, roll each into a ball and let it rest for 10 minutes.
Assemble the toppings. You can use a jar of prepared pizza sauce or make a simple sauce yourself by combining a 15 ounce can of tomato sauce with 1 and ½ Tablespoons of extra virgin olive oil and 1 Tablespoon of Italian seasoning.
Preheat the oven to 425 degrees. A pizza stone will deliver a crispy crust, whether thick or thin. Otherwise a baking sheet will do.
Shape each individual dough ball into a round crust about 1/8 of an inch thick.
Bake at 425 degrees for 11 to 17 minutes turning once or twice after 10 minutes.
Once the pizza is turned over, add the sauce and a few toppings (not too many) and sprinkle on pizza cheese. Return to the oven and finish baking. The pizza is done once the cheese is melted.
Serving Size:1 slice
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