In a bowl, combine flour and instant yeast and mix well. If your yeast needs proofing, add it to the warm water instead, dissolve and should become bubbly and creamy. Add olive oil and sprinkle the salt on the flour. Slowly pour the warm water while stirring to combine. Keep on stirring until all the flour comes together.

Turn the dough on a clean work surface. Knead for 4-5 minutes or until dough becomes smooth. If too sticky, add more flour, 1 Tbsp at a time but it should still be soft and not stiff. Remember that as you knead it becomes firmer and less sticky. Put the dough back in the bowl and cover with clean kitchen towel. Let it rise for at least 30 minutes or until almost doubled in size.

Cut the dough into 2 and roll each one on top of slightly floured surface as thin as you can without it breaking ( about a half centimeter thick). To transfer to your baking (pizza pan), fold it in half twice, place it at a corner of the pan, then unfold. Or roll it directly on top of your baking sheets.

Top with choice toppings and bake.