Combine 1 cup flour, undissolved yeast packet, sugar, and salt in a large bowl.

Add water and oil.

Stir together until blended well, about 1 minute.

Add 1/2 cup flour gradually until the dough comes together in the middle of the bowl and forms a sort of ball. Dough will be slightly sticky (depending on humidity and altitude you may not need the entire 1/2 cup)

Sprinkle flour on your kneading surface ( I use a silpat mat)

Knead until dough is smooth and elastic which takes about 4 minutes. You will need to add additional sprinkles of flour as you knead it to help with sticking to your board or fingers.

Spread out with fingers for best results or use a rolling pin for a really thin crust.

Top with toppings and bake at 425 for 12-15 minutes.