|Warm water||1 2⁄3 Cup (26.67 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Olive oil||2 Tablespoon|
|All purpose flour||4 1⁄4 Cup (68 tbs)|
|Tomato topping/Onion topping/olive topping||1⁄2 Cup (8 tbs)|
|Olive oil cooking spray||1 Tablespoon|
Pour water into a large bowl; sprinkle with yeast.
Let stand for 5 minutes to soften yeast, then stir in salt and oil.
Add 2 1/2 cups of the flour; stir to blend.
Beat with an electric mixer until dough is elastic and stretchy (3 to 5 minutes).
Stir in 1 1/2 cups more flour.
To knead with a dough hook, beat until dough is stretchy and cleans sides of bowl (5 to 7 minutes); if dough is sticky, add more flour, about 1 tablespoon at a time.
To knead by hand, scrape dough onto a floured board and knead until smooth and springy (5 to 10 minutes), adding more flour as needed.
Place dough in an oiled bowl; turn dough over to oil top.
Cover bowl of dough (kneaded by either method) with plastic wrap.
Let dough rise in a warm place until doubled (about 45 minutes).
Or, if desired, let rise in refrigerator for up to a day.
Shortly before you are ready to shape dough, prepare topping of your choice.
Punch down dough, then knead briefly on a lightly floured board to expel air.
Spray a shallow rimmed 10- by 15-inch baking pan with cooking spray Place dough in pan.
Press and stretch dough to fill pan evenly.
Cover pan lightly with plastic wrap and let dough rise in a warm place until doubled (about 45 minutes).
Spray dough with cooking spray.
With your fingers, gently press dough down all over, forming