In a small bowl, combine the yeast with the warm water. Let sit for 10 minutes.
In the bowl of an electric mixer, combine flour and salt. Add olive oil and mix thoroughly.
When ten minutes are up and yeast is bubbly, add into mixer with flour (on low). Mix until dough forms a ball. It’ll still be pretty sticky. Form the dough into a round and drizzle with a bit of olive oil. Cover and set aside to rise for 1 hour.
Set your oven to 500 degrees. When the hour is up, pull dough out and spread (or roll) onto a sheet pan with a non-stick liner (or parchment paper). Drizzle with a bit of olive oil, salt and pepper.
Add mozzarella, toppings and cover with parmesan. Add a bit more seasoning to the top, but not too much salt as the parm will add a bit. I like to make sure and get parm on the crust so it’s a bit cheesy, and extra crispy.
Bake for 15-18 minutes until cheese is golden and bubbly, and crust is a nice golden brown.
Let cool for about 15 minutes so the pizza firms up and you can eat it with your hands.