Ok then....

Dough..

Two cups  whole wheat.. or white.. flour.... you can use half white/half wheat...you can grind your own flour with a quern stone.. which I'd actually do because Ima freak about medieval cooking and baking.. but I digress....

Two cups flour....

One cup water...

One Tbsp olive oil... I just use the cap from the bottle... so who knows..

About a half teaspoon of salt... and thats it..

Its a dryish dough.. if you want it more elastic use more NEXT time....

Mix wet and dry ingredients in a bowl till it all pulls together... then knead the resulting mass on a work surface to develop the gluten and it all smooths out..

Let it rest, covered with a damp towel....or in a plastic bag... so the dough relaxes a bit..

Sneak up on the dough.... divide it into golf ball size wads, shape into balls... then roll out into thin 7" circles.. the thinner the better I think.... but you do it like you want it.... you don't have to make them perfectly round.. everything is "Ish" they can be ovals.. starfish.. rectangles.. your going to eat them...not make engine gaskets

Its like a chapati...or thinnish pita.. I mostly pre bake them...  in a HOT oven, under the broiler, or in a skillet (NO oil....NONE)..... even directly on a gas burner... hot is what you want so it puffs from steam inside and doesnt become card board.. I've used a BBQ grate.. done it over live coals.. short of the bread catching fire.... anything works.. and even if it catches fire.... its still good...

I don't use red sauce on pizza much....  mostly I like chopped olive, garlic and anchovie spread..

On top of that goes whatever sliced mushrooms you have.. cooked and drained sausage (if you like it)... whatever melty cheese you like..or combination there of....I/E pepper jack/mozzarella/parmasean ...Feta doesn't melt.... goat cheese is sexy, but Im obsessing about goat cheese this week...

On top of the cheese....pepperoni if you like it.... and not the lard stick type... the good stuff..

I like green olives on top... marinated red peppers for color....and hot red pepper flakes...for heat..

After that.... under the broiler it goes.. cheese gets melted, maybe sort of browned a little....

Pizza gets eaten and the cycle is repeated till someone passes out... the dried rosemary, red pepper flakes and basil gets put on after the cheese is melted.... so they dont burn or burst into flame..

I make a yeast and a sour dough too... but Im really liking this type... the Fluffy one grated parmasean into her dough..which works too.. its your world..your dinner..there are no rules..