Make the Dough:
1. Place the flour and salt in a 2-quart mixing bowl and stir
well to combine; make a well in the center.
2. Measure the water and pour it into a small bowl. Sprinkle
the yeast on the surface of the water and leave it to soften to 3 - 4 minutes.
Whisk the yeast and the water together, then whisk in 1 TBSP of the oil.
3. Pour the liquid mixture into the well in the flour and stir
with a rubber spatula to form a soft, sticky dough.
4. Turn the dough out on a floured work surface. Knead the
dough gently, folding it over on itself, and scraping it off the surface with a
spatula or plastic scraper if it is very sticky. Avoid adding more flour to the
dough--that will produce a tough pizza. Knead for about 5 minutes, until the
dough is smooth and no longer sticky.
5. Rinse and dry the bowl. Spread 1 TBSP of oil all around the
inside of the bowl. Form the dough into a ball and place it in the bowl. Turn
the ball upside down, so that the top surface of the dough is oiled, and cover
the bowl with plastic wrap. Allow the dough to rise at room temperature for
about 1 hour, or until the dough has doubled in bulk. For advance preparation,
cover and refrigerate the dough for several hours or even overnight.
6. To form the pizza crusts, generously flour the work
surface. Flour your hands and scrape the dough from the bowl in one piece,
without stretching or folding it. Place the dough on the floured work surface so
that what was on top in the bowl is now underneath. Divide the dough in half
using a knife or scraper. Scatter a tablespoon or so of flour over the dough and
press down on each piece of dough with the palm of your hand. Be careful to keep
the dough an even disk shape. If the dough is freshly made, it may resist
slightly. Should that happen, cover it with plastic wrap and allow it to rest
for about 5 minutes, then resume the process. If the dough has been rested for a
long time either in the refrigerator or at room temperature, it will respond
easily.
7. Form your right hand in a fist and begin to press the dough
in a circle, about 1/2-inch from the edge of the dough, with the middle joints
of your fingers (as though knocking on a door). Pull gently with your other hand
on the edge of the dough, opposite where the dough is being pressed. Continue
around the crust 2 or 3 times in this manner to flatten and widen it.
8. Pour the remaining 2 tablespoons of olive oil onto the
pizza pan and spread it with the palm of one hand. Fold the crust in half and
transfer it to the oiled pan. Unfold the dough and press it into place in the
pan with the palms of both hands, gently stretching the dough from the center
outward. If the dough resists, cover with plastic wrap and allow it to rest for
about 5 minutes, then resume the process. Repeat with the other piece of dough.
9. When the dough is properly stretched, it should be about
1/8-inch thick and have a 1/2-inch wide border which is slightly thicker.
10. Set the racks at the lowest and highest levels of the oven
and preheat to 450 degrees F. Make sure the oven has preheated sufficiently
before putting in the pizza.
11. Place toppings on the pizza in the order given. Bake the
pizza on the bottom rack of the oven for about 30 minutes. After about 210
minutes, lift an end of the pizza with a metal spatula to check that the bottom
is not burning. If the bottom is coloring too quickly, slide another pan under
the first one. If the bottom is light golden, check again after another 10
minutes. When the pizza is done, the top should be sizzling gently, and the
bottom a dark brown. If the top has not colored sufficiently when the bottom is
done, place the pizza on the top rack of the oven for an additional 5 minutes.
SERVING: Cut
pizza into wedges with a pizza wheel or serrated knife.
STORAGE: Serve
immediately. If the pizza has to wait, the crust may become soggy and
reheating may make it hard rather than crisp.
VARIATIONS:
Pizzas:
I
have made this recipe, which works best for making thin and crispy crusts.
NOTE: 1 cake compressed yeast = 2 1/2 teaspoons active dry yeast or 1
envelope. For fun, 
