Slowly add yeast mixture and process until a shaggy ball of dough forms, about 30 seconds to a minute.
Move dough onto a floured work surface and knead a couple times until it comes together.
Divide dough into two balls and roll each out into a thin round of about 12 inches.
Transfer each round to a pizza pan or sheet pan and top as desired.
Bake one at a time until edges are browned, 10-12 minutes depending on your toppings.
Slice and serve immediately.
Every oven is different, so keep an eye on your pizza. If your crust is browning too much, transfer the pizza to a lower rack. If it’s not browning enough, move it up higher.
This recipes yields 2 12-inch pizzas. If you plan to make only 1, you can save the leftover dough in the fridge for a couple days or the freezer for much longer. (If you save in the fridge, the dough will probably expand a little bit over time. This is okay!)