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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large bowl or the bowl of your stand mixer, combine all the ingredients together and beat briefly (less than a minute) to make a soft, smooth, sticky dough.
Scrape down the sides of the bowl, cover, and let the dough rise for about 1 hour, then refrigerate for 30 minutes.
While the dough is chilling, preheat the oven to 500°F with a baking stone or steel on the bottom rack.
To shape the pizza: Divide the dough in half (about 280g each).
Place one piece of the dough onto a piece of parchment. With your greased hands, gently press the dough outward into a 10" circle, leaving a thicker outer edge.
Repeat with the remaining piece of dough.
Top the dough with sauce, cheese, and additional toppings as desired.
To bake the pizzas: Bake the pizzas for 15 to 18 minutes, until the crust is golden brown and the cheese is bubbling. Remove the pizzas from the oven and garnish as desired; for Pizza Margherita, add fresh basil leaves and a drizzle of olive oil. Cool for 5 minutes before slicing and then serve while warm.
Storage information: Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.