Pre-heat your oven to 220ºC/430ºF. If you have a pizza stone, let it preheat in your oven.
Mix together the warm water and yeast. I mix it right in the bowl of my stand mixer.
Add in your other ingredients, and mix them together with the dough hook attachment, if you have one, for several minutes. If you aren't using a stand mixer, knead with your hands for several minutes.
Form a ball with the dough, and leave it alone for 8-10 minutes.
Roll the dough out into the desired shape(s). I used to always make one round pizza that fits on my pizza stone, but now prefer making several individual pizzas. You could also make one large, rectangular one, depending upon the baking tray or pizza stone you are using. Leave the edges a bit thicker than the center, forming your crust. To keep the pizza from sticking, I sprinkle the pan with corn meal, and place the dough round over it.
Brush your dough round with olive oil.
Bake your dough in the oven for around 8-10 minutes.
Remove the partially baked pizza dough, and add your sauce, cheese, and toppings.
Bake for another 10-12 minutes, or until your pizza crust is a beautiful golden brown color.