To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

In a large bowl or the bowl of your stand mixer, combine all the ingredients together and beat briefly (less than a minute) to make a soft, smooth, sticky dough. 

Scrape down the sides of the bowl, cover, and let the dough rise for about 1 hour, then refrigerate for 30 minutes.  

While the dough is chilling, preheat the oven to 500°F with a baking stone or steel on the bottom rack. 

To shape the pizza: Divide the dough in half (about 280g each).

Place one piece of the dough onto a piece of parchment. With your greased hands, gently press the dough outward into a 10” circle, leaving a thicker outer edge. 

Repeat with the remaining piece of dough. 

To bake the pizzas: Bake the bare (untopped) crusts for 10 minutes. Remove them from the oven, add toppings — for Neapolitan pizza, sliced tomatoes and mozzarella are traditional — and bake for an additional 8 to 10 minutes, until the crust is golden and the cheese is bubbly.  

Remove the pizzas from the oven and garnish as desired; for Pizza Margherita, add fresh basil leaves and a drizzle of olive oil. Serve while warm. 

Storage Information: Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.