Put the warm water in a large bowl and sprinkle yeast over top of water.

Stir. Let stand until it bubbles.

Add the flour, ½ cup at a time until 3 cups are fully incorporated and kind of sticky.

Sprinkle the salt over the top of the dough.

Pour the remaining flour onto a countertop or flat surface.

Dump the sticky mixture onto the floured surface.

Knead it until it is elastic and shiny, about 10 minutes. You may have to add a little more flour so it isn't too sticky, but it will still be a little "wet" feeling.

Wash the bowl and then coat the bowl with olive oil and put the dough in it.

Turn the dough over to coat it with oil.

Cover with a towel and set it in a warm place to rise for an hour or hour and a half, until it doubles in size.

Punch the dough down.

Then roll it on a floured surface to a size that fits your pan or pizza stone.

Coat your pan a little baking spray and sprinkle cornmeal over it.

Use the rolling pin to roll the dough onto your rolling pin and then transfer it to the pan.

Add whatever toppings you want. Toppings I use are listed below.

Sprinkle the garlic over the whole pizza and use a spoon or knife to move the garlic around the sauce so it isn't all clumpy.

Scatter the chopped onion and chopped green pepper over the pizza.

Sprinkle the basil and oregano on the red sauce side.

Sprinkle the pepper over top of the whole pizza.

Spread the sliced olives over the pizza.

After adding these toppings (or any you like), bake the pizza at 425F degrees 25-30 minutes or until the crust is nice and brown.