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1
Place the luke-warm water in a medium sized bowl and sprinkle in the yeast, letting it stand for 5 minutes until foamy.
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2
Add salt, olive oil and 1/2-cup of flour and beat for several minutes with a wooden spoon.
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3
Add the remaining flour a fourth of a cup at a time, mixing after each addition.
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4
The dough will be a bit softer than bread dough, but it shouldn't be sticky.
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5
Turn the dough out onto a floured surface and knead for 5 minutes.
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6
If you intend to prepare and bake the pizza imminently, clean and oil the mixing bowl and put the dough back in.
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7
Put it in a warm place to rise for 30-45 minutes, or until doubled in bulk.
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8
Before assembling the pizza, get all the toppings ready and oil a 12 inch pizza pan.
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9
Preheat oven to 500 degrees F. Punch down the risen dough, return to the floured surface and knead for a few minutes.
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10
Roll out the dough to fit the pan and press it into place.
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11
Brush the top surface of the dough with basil pesto.
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12
Add as many toppings as will comfortably fit onto the dough.
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13
Make sure not to pile it too high or you may find it doesn't cook evenly.
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14
Bake the pizza in the top third of the preheated oven for 15 minutes, or until the crust is golden and the toppings are bubbling.
