... as long as you have the Marvel That Is The Kitchen-Aid Artisan Mixer lurking in your kitchen somewhere.
500g bread/pizza dough flour
2 X sachets yeast
50 g olive oil
320g tepid to lukewarm water
1 tsp salt
Chuck all the dry stuff in the mixer bowl, give it a quick spin, then with kneading hook going at speed 2, gradually add in the olive oil and water until dough forms a ball on the hook and goes round and round in a satisfying manner.
Continue this for about a 1 - 2 minutes until it looks lovely and smooth and stretchy. Squoosh into a sort of ball-like blob in the bowl, cover with cling film and leave in a warm place for an hour or so until it's roughly doubled in size.
Punch down the centre of the ball-like blob to get all the nasty CO2 out, then scrape out onto lightly floured surface and give a quick hand kneading - just a minute will do.
Divide into pizza-sized bits and leave to rise for another 15 minutes or so.
Flatten out onto pizza pans and put all the stuff on top.