Toppings (use whatever toppings preferred). Some suggestions:
Cheese: Finely shredded Parmigiano-Reggiano or Mozzerella, fresh mozzarella torn into cubes, Vegan Cheeses, etc.
Veggies: Red/Green peppers, mushrooms, onion, olives, etc.
Meat: Pepperoni, thinly sliced sweet Italian sausage, hamburger, Canadian bacon, etc.
Instructions: Make dough (4-6 hours in advance)
Combine yeast and warm water in large bowl and let sit for 5 minutes.
Stir in 3 cups of flour, mixing gently until smooth. Slowly work in 2 more cups of flour.
Add salt and mix well. (Add up to 1/2 cup more flour if needed, until dough comes away from the bowl but is still sticky).
Turn dough onto floured surface and knead for approximately 10 minutes (until it's smooth, soft and slightly tacky).
Shape dough into a ball and put in lightly greased bowl. Roll around to coat with oil, then cover with plastic wrap and let rest in warm place until double in size (3-5 hours). When you press the dough with your finger, indentation should remain.
Turn dough onto floured surface and cut into 4 pieces. Roll into balls and dust with flour. Cover with plastic wrap and let rest for another hour. (Note: If not using all 4, dough can be wrapped well and refrigerated for up to 8 hours or frozen for up to 3 weeks. Thaw in the fridge and let come to room temp before using.)
Make Pizza sauce (1 hour in advance)
Mix all ingredients together and mash with fork to break up tomato chunks.
Let sit for 1 hour.
Assemble and Bake (1 hour in advance)
Position oven rack in the lower third of oven and place a pizza stone on it.
Preheat oven to 550F and let preheat for 1 hour.
Stretch and shape dough to make a roughly 10" circle and place on a pizza peel or floured inverted baking sheet. (if it starts to stick, dust underside with flour).
Spread desired amount of sauce on dough.
Top as desired. Then drizzle with 1 Tablespoon olive oil.
Slide prepared pizza off peel/pan onto pizza stone. Bake 8-15 minutes (depends on how heavily topped) until crust is crisp and golden brown.