Pre-heat oven to 500° F. I know - you've probably never made your oven get that hot before, but this temperature makes the BEST pizza. If you have a pizza stone, put it in there now so that it's scorching hot when you put the pizza in.
This recipe makes the right amount for one large, or two smaller pizzas. If you're making two pizzas, divide the dough in half and work with one part at a time.
If the dough feels sticky, knead it in a little flour for just a moment or two - long enough to feel smooth and elastic again.
On a sheet of parchment paper, make a tiny puddle of olive oil - just larger than a quarter. Place the ball of dough on this, and press into a slightly larger circle. Now flip that flattened ball of dough over. You should have dough that's now nicely oiled on both sides. Using your hands (or a rolling pin if you prefer) press the dough into a medium-small pizza crust if you're working with half of the dough, or a large pizza crust if you're using all of it. Use your fingers to create a slightly-mounded outside edge, which will keep the toppings in, and make a nice crunchy crust on each piece.
Top with your favorite pizza toppings, but remember to go lightly - you don't want to smother it like a Chicago-style pizza. Italian pizza goes light on the toppings, and uses simple, top-quality ingredients. A little sauce with a few ounces of mozzarella, a bit of bacon or thinly-siced tomatoes, and a pinch of herbs, is perfect for creating a fantastic pizza.
Using a cookie sheet or pizza peel, slide the pizza (parchment and all) onto the hot pizza stone. At 500°, this doesn't take long to bake. In my oven, pizza cooks in 9-11 minutes, depending on the size, and how thick I rolled my dough. Take a peek at your pizza after 7 minutes, and check on it every couple of minutes until it's done. The edges should be a really rich golden brown, and the toppings should be getting nicely melted with a slightly toasted look. Once you've made pizza like this a few times, you'll know exactly how long a pizza takes to perfectly cook in your oven.
When it's done, grab the edge of the parchment paper, and use it to slide the whole pizza off onto a pizza peel, or the back of a cookie sheet. Allow the pizza stone to rest in the hot over for 5 minutes, before cooking the next pizza.
Let pizza cool for a few moments, then slice and enjoy!