You can make this pizza however you want. The dough makes two pizzas with thin crusts, the size of average baking sheets. If you make your crust thicker, adjust your cooking time longer. I am a big fan of a thin, crispy crust, reminiscent of the pizzas I ate in the Italian sidewalk cafés of Berlin. And there's nothing quite as satisfying as being able to eat a whole pizza in one sitting.
We top ours with a purple basil pesto or tomato sauce, and plenty of vegetables. Arugula is my favorite pizza topping. Just try it. But be sure to pile it on after baking.
We opt to skip the cheese, even the vegan kind. After all, authentic pizza runs the gamut from fluffy to flat, topped with just olive oil and herbs, to every vegetable known to man. Make it your own!
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The water should be around 100 to 110 degrees. Sprinkle the yeast and sugar into the water, stir, then set aside to proof.
In the meantime, combine 2 cups of the flour and salt in a bowl, then make a little well in the mixture. When the yeast has sat for 5-10 minutes, pour the yeast mixture and olive oil into the well, and stir the dough gently to mix.
As dough begins to hold together, start kneading it by hand, and add the additional flour a tablespoon at a time to prevent stickiness. It's possible you will need more than the extra 1/4 cup. The dough should form a nice ball that holds together well without stickiness.
Lightly coat the mixing bowl and dough in oil. Put the dough in the bowl, cover with a damp dish towel, and place somewhere warm to rise for 30-60 minutes. The dough needs to double in size. Towards the end of this time, preheat the oven to 450 degrees.
When dough has doubled in size, split into two pieces and roll each piece out on a lightly floured surface. Transfer to lightly floured baking sheets, top with toppings of your choice, and bake for 20-25 minutes, depending on how crispy you like your crust.