In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well to ensure even distribution of the dry ingredients.

Slowly add the warm water and olive oil to the dry mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Divide it into two equal portions for two large pizzas or keep it whole for one extra-large pizza.

Shape each portion into a ball and place them on a floured surface. Cover with a damp cloth and let them rest for 30 minutes.

Preheat your oven to the highest setting (usually around 475°F to 500°F). If using a pizza stone, place it in the oven to heat up.

Roll out the dough on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet lined with parchment paper.

Add your favorite toppings and bake for 10-15 minutes, or until the crust is golden brown and crispy.