Combine all ingredients in a large bowl until well incorporated.

Allow the dough to rest 10 minutes.

Knead the dough 7 to 8 minutes. It will be tacky. Add more flour if needed but do so sparingly.

Cover the dough with a dish towel or plastic wrap and allow it to rise 1 hour.

For a sturdier dough, chill in the refrigerator for 30 minutes after the rise.

Preheat oven and baking stone (or two inverted baking sheets) to 500 degrees F.

Divide the dough into two balls.

On a well floured surface, press each ball into a flat round disc.

Use your hands to stretch and shape each ball into a 12 inch circle.

Place the dough onto a silpat mat or parchment paper for transferring.

Top the pizza with sauce and your choice of toppings and cheese.

Use a cutting board or pizza peel to transfer each pizza onto the baking stone. (or baking sheets)

Spritz the outer crust with a fine mist of water for a crispier crust.

Bake 10 minutes or until the crust is golden brown and the cheese is melted.

Remove from oven and allow to cool.

Slice and serve.