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1.
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If using a bread machine, add ingredients in the order recommended by your manufacturer.
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If mixing by hand, start by mixing flour, yeast, and salt in a large bowl.
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Leave a well in the center.
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Add the olive oil and water in the well.
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Mix by hand, kneading for 5-10 minutes.
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Work into a ball.
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Add a small amount of oil to the bowl and roll the ball to cover the dough completely.
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Cover your bowl with a tea towel and place in a warm place to rise for approximately 1 hour and 50 minutes.
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2.
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For 2 thinner crust pizzas: divide dough in half.
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Grease a baking sheet for each pizza.
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Roll each portion of dough on a lightly floured surface into a 12 to 13-inch circle.
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Transfer to the baking sheet and build up the crust.
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Prick the crust with a fork.
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Bake for 10 to 12 minutes at 425 degrees.
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Top as desired and bake for another 10 to 12 minutes.
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3.
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For stromboli: roll dough on a lightly floured surface into a rectangle approximately 10 x 14 inches.
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Top as desired, leaving 1 inch edges all around.
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Starting with the nearest 14-inch side, roll into a loaf and pinch the seams closed.
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Place seam side down on a greased baking sheet that has corn meal sprinkled on it.
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Cut 3-4 vent holes diagonally across the top.
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Brush with an egg wash (1 egg white and 1 tablespoon water).
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Bake for 25-30 minutes at 425 degrees.
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4.
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For 1 thick crust pizza: grease a 13 or 14-inch pizza pan.
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Pat dough into the pan, building up the crust.
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Cover and let rise for 30 to 45 minutes until doubled.
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Bake for 20 to 25 minutes at 375 degrees.
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Top as desired and bake for 15 to 25 additional minutes.
