Dough
1/3 cup warm water, about 105° F. - 115° F.
1 1/2 tsp sugar
1 1/2 tsp dry yeast
1 1/4 cup unbleached flour
1 1/2 tsp olive oil
Sauce
2 tbsp tomato paste
2 tbsp water
pinch of dried oregano
pinch of dried thyme
pinch of dried marjoram
Toppings
2 tbsp Parmesan, finely grated
5-6 oz fresh mozzarella cheese, sliced or grated
5-8 slices of salami, cut up if they are large
1/4 - 1/2 cup assorted sliced vegetables, such as mushrooms, red pepper, olives; anything you like really
Making the Dough
Combine the water, sugar and yeast. Stir well and allow to sit for about 3 minutes. Pour into the bowl of a food processor fitted with the dough blade. Add the flour and olive oil and pulse a few times. If the dough remains in clumps and doesn't want to ball up, then add a little bit of warm water, followed by pulsing until it does. On the other hand, if it's too wet and sticky, add small amounts of flour until you have a smooth looking ball of dough.
Turn on the food processor and allow the ball of dough to roll around the bowl for about 2 minutes; this should build up the gluten somewhat. Remove and allow to rest, loosely covered, at room temperature for an hour or so; until it looks like it has doubled in size.
Preheat oven to 450° F.
Preparing the pizza
Punch down the dough and roll out to a circle about 12" in diameter. Place onto a pizza pan. (I have a pizza brick, but I'm usually too lazy to preheat it.)
Combine all of the sauce ingredients thoroughly and spread evenly over the dough. Sprinkle the parmesan cheese over the sauce.
Top with the mozzarella, salami and your choice of toppings.
Bake in the lower third of your oven for 8-12 minutes or until the cheese is melted and bubbling, and the crust is browned.
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