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Mix together ⅔ cup flour, ½ teaspoon yeast, ¼ teaspoon sugar, and ¼ teaspoon salt in a medium sized bowl.
Add in ¼ cup warm water (I used 110 degree water), ½ teaspoon oil. Stir together until incorporated. Add more flour or water until it's slightly sticky. You can always add in more in the next step.
Turn dough onto clean, floured surface. Knead until it's all one ball. No need to knead beyond that. Adjust flour/water until dough ball is just barely sticky.
Coat bowl with oil or cooking spray (you don't need to wash it). Place dough in bowl, spray top of dough too, especially if you live in a dry environment. Cover with lid or plastic wrap.
Let rest for 30-60 minutes. Or about 24 hours in the fridge. If it's cold in your kitchen, rest in the oven.
Your dough will be ready to use after it's about doubled in size.
To bake dough, roll it out, bake in a 425 degree F oven for about 12-18 minutes, depending on toppings.