Pizza crust II.

I tried this long-ferment pizza crust last weekend from PW. It's rather different from the quick and easy version, but both are delicious in their own right.

We topped this one with basil pesto, mozzarella, fresh tomatoes and grated Parmesan.

Ingredients
2 cups flour
0.75 cups warm water
1 tsp salt
2.5 tbsp olive oil
0.5 tsp dry yeast

Preparation
Mix the flour and the salt in a large bowl. In a cup sprinkle the yeast into the warm water and dissolve stirring a few times. Add the olive oil and the yeast solution to the flour.

Mix and knead in the bowl until the dough comes together. Shape it into a ball. Add a little bit of oil to a bowl and turn the dough in it a few times to coat. Cover with plastic wrap and store in the fridge at least 24 hours and up to 4 days before using.

When baking, stretch the dough into a lightly oiled baking shape. Keep in mind that it's going to spring up to about twice its size, to be patient and stretch it rather thin.

Spread lightly with your favorite sauce, top with mozzarella and then any other desired toppings. Bake at for 10-15 minutes in a 450F preheated oven. Sprinkle with oregano when it's done.