Like this...

One... pre-measure your flour and water..

Two......add a tablespoon of honey or sugar to to the water....
Three... add the water to 1/4 cup of the flour and make a thin slurry thats baby bottle warm...

Four.....sprinkle yeast on top of the flour water honey stuff.........

Then you let the slurry sit till it bubbles and foams so you have proof the yeast is alive and doing its job....  i'll take 10- 30 minutes...

Five...Then you add the proofed yeast slurry to the flour.... along with a Tablespoon of olive oil and some salt.. and stir it all together till the bowl comes clean...

Then you turn it out on to your work surface..... knead it smooth.. form into a ball then put the ball in a bowl, cover the bowl with a damp towel and let it double..

Except in this case because the air is so dry here..... I oiled the ball and covered it with a clear bowl so I could keep an eye on it..the dough ball gets oiled in any case because it helps it not stick and raise freely....

The dough doubles... then you get busy, in this case I made four rounds... I didn't roll it out, I stretched it...because I like the little bubbles...which is what makes bread lite..

Then the next bit..the dough is shaped and docked to keep it from balloning up like a pita, I used my fingers mostly...I did poke around with wooden fork.... but fingers were better.. you also want the edges thicker than the center to hold stuff in place....

And the pizza building begins... I don't use red sauce a lot..there are to many other options like garum which is about 2000 years of old school

And now some more, I was experimenting today, Italian sausage, goat cheese, dry salami, green olives..roasted peppers..

And a little more... the salami was sweating which has gotten it eliminated from future pizzas for the same reason the pepperoni was...I don't like greasy pizza.. actually I do like greasy pizza, its just not the best choice one can make.. but I don't eat enough for it to make a big difference if I indulge every year or so... Italian sausage is fine if one wants a meat topping.. and it can be pre cooked then drained..

Anyway.. it gets a little fancier..

Then you cover the whole thing up with mozzarella to hide the salami evidence... I like fresh rather than pre-shredded.. but its pretty much personal preference.. the cheese is like a lid and keeps everything succulent as its cooked..

And we're so near the end..I'm doing the rest on the oven rack... green olives with pimento, dried basil, rosemary, thyme

I gave it 5 minutes then took it out because I was food horny..

Then it gets whacked up into 8 pieces

Do yours how you like it.....an let the haters, hate....

They don't have pizza..and you can't make it out of tofu