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1
When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 balls if you like; roll each piece into a round ball and place each ball on a lightly floured surface.
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2
Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you preheat the oven.
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3
Preheat the oven to 500F or higher.
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4
Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to).
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5
Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out.
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6
If you have a peel and baking stone, roll or pat out the dough on the peel, as thin as you like, turning occasionally and sprinkling it with flour as necessary.
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7
If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
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8
Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary.
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9
Top with salt and sprinkle with the rosemarydecorate with the sprigs if you likethen drizzle with a little more olive oil, and slide the baking sheet into the oven on a rack set in the middle (or the pizza itself onto the stone, which should be set on a lower rack).
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10
Bake for 6 to 12 minutes, depending on the oven heat, until nicely browned.
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11
Serve immediately or at room temperature (these will keep for a few hours).
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12
Top the pies with sliced fresh tomato, extra virgin olive oil, a little mozzarella, preferably fresh, some fresh basil leaves, salt, and Parmesan cheese.
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13
Top the pies with sliced fresh tomatoes, thinly sliced garlic (or Fast, Fresh Tomato Sauce, page 606), extra virgin olive oil, and, if you like, a few anchovy fillets.
