Whisk dry ingredients together in the bowl of a stand mixer.

Add warm water and olive oil.

Beat on low speed using the dough hook (Kitchenaid Stand mixer setting number 2) until the dough is mostly smooth and springs back slightly when poked about 5 minutes, scraping down the attachment as needed.

Transfer dough to a lightly floured surface.

To shape the dough, grab the edge of the dough on the right side, gently pull it away from itself and fold it into the center of the dough. Repeat with the remaining sides folding the dough onto itself for a total of four folds.

Pinch the fold together.

Using both hands on a non-floured surface, push and pull the dough until it is formed into a round ball.

Lightly oil a large bowl, and roll the ball in the oil to evenly coat. Place the dough seam side down in the bowl. Cover with plastic wrap or a damp kitchen towel and place in a warrm part of your kitchen.

Allow to rise until doubled in size, about 1 hour.

Punch the dough down.

(Note: If you plan to cold ferment the dough, reshape the dough into a ball, place in an airtight container and refrigerate.)

Transfer to a lightly floured surface.

Using your hands, stretch the dough out into a circle until it begins to spring back…this will be about a 10-inch circle. Lightly cover with or a clean dish towel or plastic wrap and allow to rest for 15 minutes.

After the dough has rested, continue to stretch it to a 12-inch circle.

Transfer to a pizza peel or parchment-lined baking sheet, top with your favorite toppings and bake!