this recipe will make a pretty large size pizza – but if you think you will need two pizzas – just double everything  *  take two cups of flour and add 1/8 tsp active dry yeast and 1 1/8 tsp salt  *  stir the dry mix together and slowly drizzle in 4/5 cup of water  *  Do not overwork the dough – 3 minutes should be plenty of time to create a shaggy ball of dough  *  Cover dough with plastic wrap and leave in at a cool room temperature  *  after 12 to 18 hours the dough should be double in size  *  Once ready it can be stored in the refrigerator for up to 3 days – until you are ready to bake  *  about one hour before you are ready to bake  – turn the dough out onto a lightly flowered surface  *  stretch and pat the dough in preparation to roll it  *  using a rolling-pin thin out the dough ball to a circle with about 3/8 inch width  *  place the pizza dough on a sheet and add some toppings: such as marinara sauce and mozzarella cheese (perhaps some thin sliced onion and chopped olives too)  *  place in a 375F pre-heated oven and let it bake  *  maybe 15 to 20 minutes  *  visually check the pizza pie so it is baked to your preference  *  remove from oven and let it cool before it is sliced and served  *  remember the thinner the crust the better the pie!