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Stir dry ingredients, including yeast, in a large bowl.
Add water and olive oil, stirring mixture into as close to a ball as you can.
Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, pause and leave the dough in a lightly-floured spot, cover with an upside-down bowl for 2 to 5 minutes.
Knead it for just a minute or two.
Lightly oil the bowl where you had mixed it, dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter and gently press the air out of the dough.
Fold the piece into an approximate ball shape, and let it sit under plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature.
Roll out the pizza, toss on whatever topping and seasonings you like.
Bake it for about 10 minutes until it’s lightly blistered.