Place a baking or pizza stone in the middle part of the oven. Preheat oven to 500 degrees F.
In a small bowl, add warm water (should be very warm to the touch, but not so warm that you want to pull your hand away), then add yeast. Stir together until yeast dissolves completely.
In a separate bowl, add flour, seasoning salt, and sea salt. Mix well. Make a well in the middle of the flour, add the water/yeast mixture. Using a wooden spoon, stir to mix until flour is thoroughly blended in.
Work dough into a ball, then turn it out onto a floured surface on the counterop. Knead dough until flour is worked throughout the dough. Add additional flour (by the tablespoon) if the dough is sticky. The dough should be pliable to the touch, moist and just slightly tacky.
Divide the dough in half.
Using a floured surface, press the dough out flat until approximately 1/4" thick. You can use your hands OR a rolling pin to roll out the dough, and you can roll it into a circle or a square, as long as the dough is rolled out thin. Be sure to prick the pizza dough with a fork all over the pizza to prevent it from puffing up in the oven.
If desired, you can spread your pizza sauce directly onto the dough prior to cooking. (This is how I do it). OR, you can add the sauce after pre-baking the dough.
Using a pizza peel, transfer the rolled dough into the oven onto the baking stone, and bake 5 minutes. Turn the pizza 180 degrees to prevent hot spots in the oven from burning some of the pizza. Bake another 3 to 5 minutes.
Using the pizza peel, remove the pre-baked dough from the oven.
Add toppings as desired.
Place pizza (with toppings) back into the oven and bake until desired doneness. (This will vary depending on what type of pizza you are making. I baked my pizza with toppings 5 to 7 additional minutes when baking a Buffalo Chicken Pizza.