1. Mix the dough. In a large bowl, whisk together 1 cup of flour with the instant yeast, sugar, and salt. Add the olive oil and warm water and mix with a sturdy spatula until combined. Continue adding flour a little at a time, mixing as you go, until the dough forms a rough ball that pulls away from the sides of the bowl.
2. Knead. Turn dough out onto a lightly floured surface and knead until smooth, elastic, and springy — about 5 to 7 minutes. It should bounce back when you poke it and not stick to your hands. Add flour a tablespoon at a time if needed.
3. Rise. Coat the dough lightly in olive oil, return it to the bowl, and cover with a warm towel. Let rest for 30 minutes until slightly puffed.
4. Shape. Gently punch down the dough and transfer to a lightly floured surface. Knead briefly (3–5 times) until smooth, then shape for your pizza style.

For Pizzeria-Style:

1. Stretch dough by hand into a 12-inch circle.
2. Dust pizza paddle generously with semolina flour and lay dough out on paddle.
3. Top with sauce and toppings and cook on a preheated pizza stone, grill, or pizza oven.

For American-Style:

1. Use hands or rolling pin to work dough into a 12-inch circle.
2. Transfer to a parchment-lined pizza pan and pinch or fold edges to form a crust.
3. Drizzle about 1 Tbsp olive oil over the top and brush the entire surface, including the crust.
4. Use a fork to poke holes all over the center of the dough to prevent bubbling.
5. Add desired toppings and bake at 425°F (215°C) for 13–15 minutes until golden brown. Slice and serve.