In a large bowl, combine the flour and yeast. Add 1 1/4 cups of lukewarm water. Stir with a fork until a shaggy dough begins to form.
Generously flour a clean surface, and transfer the dough onto it. Knead the dough by hand for about 3 minutes, or until the dough becomes soft and smooth.
Transfer the dough to a lightly oiled bowl. Cover it tightly with plastic wrap, and set aside to rise. This should only take 45 minutes. Once this is done, you can either get to pizza-making, or refrigerate the dough for use within 1-3 days.
Once the dough has risen, pre-heat the oven to 450 degrees F.
Divide the dough into 2 or 4 equal parts. Note that dividing the pizza in 2 will result in 2 thick-crusted 10" pizzas while dividing it into 4 will result in 4 thin-crusted 10" pizzas.
On a lightly oiled baking pan, start to form the pizza by hand. If using a pizza stone, make sure to sprinkle cornmeal over it so that the dough doesn't stick to the stone.