| 1 1/3 | c | Warm water; (about 110 degrees) |
| 3 | oz | Olive oil; (6 tablespoons) |
| 2 | pk | Yeast; (dry or compressed) |
| 1/2 | ts | Salt |
| 4 | c | Bread flour |
| 1/4 | c | Olive oil to finish |
| | OPTIONAL TOPPINGS |
| | TOPPING 1 |
| 1/4 | c | Whipping cream |
| 1/2 | lb | Gorgonzola cheese; (or Roquefort, Stilton) |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried mint |
| | TOPPING 2 |
| 1 | tb | Fresh rosemary; finely chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| | TOPPING 3 |
| 2 | tb | Kosher-style flaked salt |
| 12 | | Fresh basil leaves; chopped |
| | TOPPING 4 |
| 3 | tb | Tomato paste |
| 2 | tb | Red wine |
| 1 | ts | Each; dried oregano and dried basil |
| 1 | ts | Salt |
| 1 | ts | Ground pepper |
| | TOPPING 5 |
| 1/2 | c | Onions; chopped and sauteed in oil |
| 1/2 | c | Bell peppers; chopped and sauteed in oil |
| 1 | ts | Salt |
| 1/2 | ts | Ground pepper |
| | TOPPING 6 |
| 1 | tb | Salt |
| 1 | tb | Ground pepper |
| 2 | tb | Grated parmesan or pecorino cheese |
| 2 | tb | Finely minced ham |
| 1/4 | c | Finely shredded fontina or mozzarella cheese |
