Using a whisk, blend the flour, yeast, sugar and salt. Pour in the water and mix thoroughly with a spoon. Using clean hands, press any remaining flour into the dough ball.

Cover the bowl with plastic wrap or a kitchen towel and allow the dough ball to sit at room temperature for 6–12 hours, or until it has more than doubled in size. If you are in a hurry, you can rush this process by placing the bowl near a warm stove or into the oven on the “proof” setting (only available on some ovens).

TO ASSEMBLE AND BAKE THE PIZZA

When ready to make the pizza, preheat the oven to 450°F. If using a pizza stone, place this into the oven before preheating.

Sprinkle a large, clean surface with flour. Using floured hands, split the dough ball in half, kneading a few times so that the dough is smooth. Flatten each ball into a disk then use both hands to stretch the dough by letting it droop and stretch, holding 1 side and pulling, trying to make it somewhat uniform. Add flour to the surface as needed, to prevent sticking.

Once you have a thin round about 10 inches in diameter (or make it a square if you prefer), place the crust onto an oiled baking sheet or a well-floured pizza peel if you are using a pizza stone. If you are using a pizza stone and don’t have a pizza peel, flour the back of a sideless baking sheet and use that for this step so you can slide the pizza onto the hot pizza stone after you have added your toppings.

Place the crust into the oven for 3 minutes, then remove to add the sauce, cheese and any other toppings you prefer. Return to the oven to bake for approximately 7 additional minutes, depending on your choice of toppings. Add a sprinkle of salt and pepper before serving, to taste.

Repeat with the other dough ball to make a second pizza.

IDEAS FOR PIZZA TOPPINGS:

Fresh basil leaves (add these after the pizza comes out of the oven so they stay nice and green)

Yellow pear tomatoes, sliced in half

Anything you like!