1 tsp. dry yeast dissolved in 1/4 C. warm water (add 1/4 tsp honey--it helps the yeast). Let that sit until it begins to froth a little.
In a bowl, combine:
1 1/2 C. unbleached flour
1/2 tsp. sea salt
a generous sprinkling of dried oregano, dried basil, and dried crushed red pepper
Add the yeast and approximately 1/2 C more warm water (you've got to have a 'feel' for how much is needed). You can also add a T. or so of olive oil at this point.
Mix thoroughly and turn out on a floured surface. Knead for several minutes, then place in a bowl which has been rubbed with olive oil. Cover the bowl and set in a warm place.
At this point, you can chop garlic, slice mushrooms and grate mozzarella cheese.
When the dough has risen by half, turn it out into a pizza pan which has been rubbed generously with olive oil. Nudge the dough carefully to the edges of the pan.
My favorite ingredient here is pesto sauce, which I usually thin with a bit of olive oil. This pizza required 3 T. of pesto; then I loaded it with garlic, Crimini mushrooms, fire-roasted red peppers and a generous sprinkling of grated Romano cheese.
Here's how it looked, ready for the oven!
I slid it into a pre-heated 425 degree oven for about 14 minutes, then added the grated mozzarella and let it bake until the cheese got bubbly (about 6 minutes more).
And then, it was done! A nice crisp-but-chewy, flavorful crust with very healthful toppings!
I then sat and watched "Abraham Lincoln" (1930, with Walter Huston) on IMDb, before hitting Fox Live for the SOTU.
My pizza was much more spectacular than the speechifying, thank you!