Combine water and yeast, let it sit for a couple minutes, and then add the rest of the wet ingredients. Knead the flour mix into the wet ingredients, and let it rise for 20 minutes. Easy peasy. You'll want to pre-bake before adding toppings for 7-9 minutes. The dough is MUCH slimier than traditional gluten doughs, but wetting your hands before kneading makes the dough much easier to handle. I rolled it out between two sheets of wax paper (which turned out to be a bad idea in the oven - but great for getting the right shape). Bake all the way through with toppings for about 15-20 minutes.