OK, so this is one of those overnight-step recipes:
(recipe for 1.5 pizzas, scale flour and water accordingly)
Day 1: Dough:
Start by mixing:
- 1 cup water
- 2 cups flour
- however much oregano you think belongs in a pizza crust
As soon as you have a vague dough ball let it sit, covered, for an hour to autolyse.
Then, mix in
- 1 tbsp yeast
- 1 tsp salt
Give it a cursory knead, and divide into fist-sized dough balls.
Coat each ball *liberally* in oil (olive or vegetable are fine), and place each in an airtight plastic bag.
Day 2: Pizza:
Place your pizza stone(s) in the oven and set it as high as Bake mode goes.
Let the dough warm up meanwhile.
On a floured surface, roll out the dough balls as thin as possible. Using a pin is fine.
Sprinkle cornmeal on a pizza stone, and place an *undecorated* pizza on top.
Bake for 5-10 minutes, just until the crust looks waterproof.
Now add any sauce & toppings you like. (the pre-bake step ensures the sauce won't get the crust soggy)
Bake again for 5-15 minutes, until you deem it "done". (It's generally hard to overbake since most people prefer the cheese burnt a little)