Margherita Pizza with Olive Oil Dough
To make the dough:
Dump the water, olive oil, yeast, salt and sugar into a 5-quart container with lid, and using a Danish dough whisk or wooden spoon, stir in the flour. No kneading is necessary. Cover the container, not airtight, and let it rest for about 2 hours on the counter. The dough can be used right away, but it is much easier to handle once it has been thoroughly chilled, about 3 hours. The dough can be stored in the refrigerator for up to 2 weeks.
To make the pizza:
Preheat your oven to the highest setting, which will be 500 to 550 degrees F, with a pizza stone in the bottom third of the oven. Depending on the thickness of your stone it can take between 20 and 45 minutes to preheat.
Cut an 8-ounce piece of dough from your bucket using kitchen shears and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round. If the ball is resisting, let it sit for about 5 minutes and it will relax and allow you to roll it more easily.
Check for doneness in 8 to 10 minutes; turn the pizza around if it seems to be browning on one side more than the other. It may take up to 5 more minutes.