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Crust:

• 1 ½ tablespoon yeast
• ¼ teaspoon sugar
• ¼ cup warm water

  Proof yeast by mixing with sugar and water. Let stand until foamy. After it becomes foamy add:

• 4 cups flour
• 1 ½ cups ice-cold water
• ½ tablespoon salt

Work the mix together, kneading the dough vigorously. Form dough into a ball in a bowl, cover with a towel and let stand in a warm spot for one hour.

After the dough rises, knead it vigorously again and stretch it with either a rolling pin or your hand.

Topping:

• 1/8 cup extra virgin olive oil
• scant ¼ cup sliced fresh Italian tomatoes per pizza
• ½ cup fresh mozzarella cheese
• pinch of dried oregano
• salt and pepper

Shape your dough into a thin layer on a greased baking pan, making a slightly thicker edge all the way around. In the center of the pizza dough, add the olive oil, tomatoes, cheese, oregano, salt & pepper.

Baking:
Bake for 4 minutes in a 550° oven. If you use a pizza stone, decrease the oven temperature to 500°. Top with a drizzle of good quality extra virgin olive oil.