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In a large mixing bowl, whisk together the instant yeast, warm water, and cane sugar until combined.
Mix in the flour, olive oil, and salt until a dough forms—it should be pretty sticky.
Cover the bowl with a kitchen towel and let it rest for 15 minutes.
Then, do a round of pull and fold.
Cover the bowl again, and let rest for 30 minutes before doing one final round of pull and folds.
Then, cover the bowl and let rest for 1 hour.
Grab a quarter sheet pan (13 x 9) and coat it in olive oil.
Preheat your oven to 425F.
Pour the dough into the sheet pan and stretch it until it covers the pan.
Let the dough rest once more for 15 minutes.
Then, drizzle with olive oil and dimple the dough.
Bake for 20-25 minutes, or until golden brown and bubbly.
Remove from the oven and add desired pizza toppings.
Bake again for about 5 minutes, or until the cheese is melted.