Activate the yeast: Warm the water to about 37°C (warm to the touch). Sprinkle the dry yeast into the water and let sit for 5–10 minutes until foamy. If using instant yeast, whisk it into the flour instead.

Make the dough: In a large bowl, combine plain flour and salt. Make a well and pour in the yeast mixture and olive oil. Stir until it comes together, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

First rise: Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled.

Prepare the garlic-herb oil: While the dough rises, finely mince the garlic and chop the parsley. Mix the garlic and parsley with thyme and 1–2 tbsp olive oil to make a fragrant spread.

Shape the crust: Punch the dough down and divide if making multiple pizzas. Roll or stretch to your preferred thickness on a floured board. Transfer to a baking sheet or preheated pizza stone.

Assemble: Brush the garlic-herb oil evenly over the crust, leaving a small border. Sprinkle the perfect pizza cheese evenly on top.

Bake: Preheat your oven to 475°F (245°C). Bake the pizza for 10–12 minutes, or until the crust is golden and the cheese is bubbly and slightly charred at the edges.

Finish: Slide the pizza out, let it rest for a couple of minutes, and scatter a little extra fresh parsley if desired. Slice and serve warm.