Step 1: Preheat your oven to 450°F (232°C) if you plan to bake your pizza immediately. Preheating is crucial for a crispy crust. If you're not baking right away, you can freeze the dough after preparing it.

Step 2: In a large mixing bowl, combine 4 cups of the flour, sugar, salt, and quick-rise instant yeast. Use a whisk to thoroughly combine these dry ingredients. This ensures even distribution of the yeast and salt, which are essential for proper dough development.

Step 3: Add the warm water and olive oil to the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to mix the ingredients together. Start mixing on low speed and gradually increase to medium. The dough will initially appear shaggy and sticky.

Step 4: As the dough comes together, you might find that it's too wet. Gradually add the remaining flour, a tablespoon at a time, until the dough forms a soft, slightly sticky ball. Be careful not to add too much flour, as this will result in a tough crust. The dough should be elastic but not overly dry. Knead until the dough is smooth, about 5 minutes by hand on a lightly floured surface, or using your stand mixer with the dough hook attachment.

Step 5: Grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides with the oil. This prevents the dough from drying out as it rests. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rest on the counter for 10 to 15 minutes if you use Quick Rise instant or for 60 to 90 minutes if you use standard instant yeast. You are looking for it to be almost doubled in size.

Step 6: After the dough has rested, gently punch it down to release any air bubbles. Divide the dough into two equal portions. These portions will be enough for two 10-12 inch pizzas.

Step 7: At this point, you have the option to either freeze the dough for future use or proceed with preparing your pizza.

Step 8 (Freezing the Dough): To freeze, lightly coat each ball of dough with olive oil to prevent sticking. Wrap each ball tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped dough balls into a zipper-seal bag. Squeeze out as much air as possible from the bag before sealing it. You can freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours.

Step 9 (Baking the Pizza): If you're baking the pizza immediately, roll out each ball of dough on a lightly floured surface to form a 10 to 12-inch circle. Place the rolled-out dough onto a sheet of parchment paper. Alternatively, you can press the dough directly into a greased sheet pan.

Step 10: Form a raised rim around the edge of the pizza dough by gently rolling the edges inward and pinching them to create a crust. This helps contain the toppings and gives the pizza a more authentic look.

Step 11: Spread your favorite pizza sauce evenly over the dough, leaving a small space near the crust. Then, add your desired toppings, such as cheese, vegetables, meats, and herbs. Be creative and don't be afraid to experiment!

Step 12: Bake the pizza in the preheated oven for 12 to 15 minutes, or until the edges of the crust are golden brown and the cheese is melted and bubbly. For a thicker crust, you may need to bake for 20 to 22 minutes. Keep a close eye on the pizza to prevent burning.