Grease a baking sheet.

In a bowl, pour in active dry yeast and warm water. Let sit for 5-10 minutes until the yeast starts to bubble. Use a spatula to add oil, stir, then add flour and salt and mix until combined.

On a lightly floured counter, knead for about 8 minutes, or until the dough ball is uniform in texture, soft, and comes back when poked. Alternatively, you can use a stand mixer with a dough hook on low speed for about 5 minutes.

Cut the dough into 8 equal parts (about the size of a baseball each) and place it on your greased baking sheet. Rub all the dough balls with a little more olive oil, then cover the baking sheet with plastic wrap tightly.

If you plan to use the dough later, put wrapped dough in the refrigerator until ready to use (they’ll be fine in the fridge for 1-2 days if air-tight). At least 30 minutes to an hour before you want to cook, remove from the refrigerator and place on the counter to warm up.

If you plan to use them right away, cover with plastic wrap for about 15 minutes to let rise a little, then punch down and stretch into pizza crusts. They may snap back at first, but keep pulling into circles, careful not to tear.

To grill, grease your grates, then preheat your grill to 500°F. Cook for about 2-3 minutes on each side, until crusts puff up. Add toppings, turn off the heat on the grill, and add back to the grill until toppings are hot, then enjoy.

To bake, sprinkle some cornmeal on a baking sheet, press your crusts into form. Preheat oven to 475°F, add toppings, and bake for 15-20 minutes.