Pizza dough (and pizza)

gistfile1.txt

Mix well and let sit for ~5 minutes:
2/3 cup lukewarm water
2 tablespoons olive oil
1 packet active dry yeast

And then combine in mixing bowl with:
2 cups bread flour
1-2 teaspoons sugar
1 teaspoon kosher/sea salt
Optionally: 1 tablespoon fresh rosemary (or 1-2 teaspoons dry), rough chopped.

Add flour slowly as you knead the dough to achieve the desired consistency.

I roll the dough out as desired, lightly brush/rub each side with olive oil, place in the pan I'm going to cook it in, then cover it with plastic wrap to prevent it from drying out.

I let it rest for 1-N hours (depending mainly on how long until I want to eat it, but it won't be very fluffy after only one hour), then cook it at ~425F until golden brown.  If I'm making it into a pizza, I'll cook until it hardens and maybe just starts to turn lightly brown, at which point I take it out, decorate it with delicious (already-cooked as necessary) pizza toppings, then put it back in (and reduce heat to 375 if the toppings are thick) to cook/melt the toppings.