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Preheat the oven to 450°F with a pizza stone in the bottom (if you have one).
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In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
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Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.
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Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.
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Working with one piece of dough at a time, roll it between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.
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Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.
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Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through.
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Remove from the oven and serve.
