Pizza - a recipe followed by a discussion

To what???

One thing you can do if you like a crisper crust is to lightly brush the flattened dough with olive oil and bake it for five minutes prior to adding toppings.

One of the things I learned about food on my first trip to Italy was about pizza: the fewer the number of toppings, the better the pizza is. One of the best pizzas I've ever had was crust, a few spinach and basil leaves, a few slices of tomato, and a few slices of mozzarella. No goopy sauce or greasy cheese. It was a religious revelation for me.

I cheat though and I make pizza dough in a bread machine. It mixes it, proofs it, and punches it down.