Measure out all-purpose flour using measuring cups and set aside.

In a small bowl, dissolve active dry yeast in warm water, stirring gently until foamy, about 5 minutes. Watch for bubbles and foam indicating activation.

Attach the dough hook to the stand mixer. Pour the yeast mixture into the mixer bowl, then add flour, salt, and olive oil.

Run the mixer on low speed until ingredients are combined, then increase to medium and knead for about 5-7 minutes until the dough is smooth and elastic. Listen for a consistent, slightly tacky sound, and see the dough pulling away from the bowl's sides.

Transfer the dough onto a floured surface, shape into a ball, and cover with a damp cloth or plastic wrap. Let it rest in a warm place for 30 minutes or until doubled in size, observing puffiness and expansion.

Preheat your oven to 475°F (245°C). Punch down the dough to release excess air, then stretch or roll into your desired pizza shape on a floured surface. The dough should be about 1/4 inch thick with a slightly puffed edge.

Transfer the shaped dough onto a baking sheet or pizza pan. Bake for 12-15 minutes until golden brown and crisp on the outside, with an aroma of baked bread filling the kitchen. The crust should be firm and slightly bubbly on the edges.