Put warm water and yeast in a mixing bowl. Let sit for 10 minutes.

Add flour and mix with dough hook on low/medium till starts to combine.

Add oil and salt. Mix well till a smooth dough is formed. Should be a bit wet or sticky.

Knead on lightly floured surface for about 3 minutes.

Let dough rise for 1 hour in an oiled bowl covered with clean towel or plastic wrap.

Dough should double in size.

Liberally grease a 18” x 13” pan with olive oil.

Preheat oven to 450 F.

Gently form dough into a rectangle by hanging and turning it. When it gets to about 6 inches. Place on oiled pan and massage out to fit pan. Careful to not tear dough.

Cover with plastic wrap. Let rise 30 - 45 minutes. Or let rise overnight in fridge for more flavor.

Remove plastic and parbake crust about 10 minutes.

Preheat oven to 450 F.

Sprinkle mozzarella over parbaked crust.

Add sauce parmesan and any topping you would like. You can add the basil and some pepper flakes now if you want.

Bake for 16-24 minutes more. It should be getting brown almost burned underneath.

Serve with fresh basil and pepper flakes.