Dough
2 1/4 teaspoons active dry yeast
3 1/44 cups organic white flour, plus additional for work surface
2 teaspoons fine sea salt
1 tablespoon olive oil Toppings (for one pizza)

Version 1
2 tablespoons grated pecorino Romano cheese
1 tablespoon chopped mixed fresh herbs (thyme, rosemary, oregano)
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Fine sea salt and freshly ground black pepper, to taste

Version 2
3 tablespoons canned San Marzano tomatoes, crushed
1 teaspoon chopped garlic
1 tablespoon extra-virgin olive oil
68 Gaeta olives, pitted
1 teaspoon imported dry oregano
Fine sea salt and freshly ground black pepper, to taste

Version 3
4 cherry tomatoes, thinly sliced
1 large handful of crumbled ricotta salata
1 teaspoon small salted capers, rinsed
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons fresh chopped marjoram
23 fresh basil leaves, chopped Fine sea salt and freshlyx ground black pepper, to taste