The dough for this recipe is out of my new favorite book, Artisan Bread in Five Minutes a Day. The crust puffs up in the oven beautifully. You can top the pizza with your favorite ingredients. I personally like spinach, mushrooms and cheese but tonight we opted for pepperoni, red onions, and mushrooms.

Olive Oil Dough
Makes four 1-pound loves. The recipe can be easily doubled or halved.

2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses, approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Preheat oven to 400 degrees. On a floured surface, roll one pound of dough into a pizza shape. Lay flat on a pizza stone. Top with pizza sauce, your favorite toppings and shredded mozzarella cheese. Bake for 20-25 minutes until crust is golden and cheese has melted.