3 cups warm water
1 1/2 T salt
1 1/2 T yeast
6-7 cups of flour (I like to mix it up a bit, add some whole wheat or fresh-ground cornmeal)
Stir yeast and salt into warm water, stir in flour.
Dough will be somewhat sticky, that's ok.
Set bowl aside for 20 minutes in a warm place while you work on the rest.
Saute some chopped onion and garlic if you like it in oil, add some finely chopped summer squash and continue to cook. You can also use thinly sliced and chopped winter squash or pumpkin. I like Kabocha and buttercup for this, but any squash will work.
I like to season the sauteed part fairly strongly with adobo, curry, ras el hanout, or whatever your favorite blend happens to be.
Take about a fourth of your dough (flour your hands) and roll it out on a lightly floured board. Oil a cookie sheet and sprinkle with cornmeal. Place the rolled out dough on the cookie sheet, poke it all over with a fork so it doesn't puff, and bake at 350-375 till slightly browned on the edges.
Take out, spread with your sauce of choice, sprinkle on your toppings, and smother in grated cheese, again your choice, and slip back in the oven for 10-15 minutes.
Remove and enjoy.
Other toppings we use are green chilis, fresh when we have them, canned if not, olives, canned mushrooms, chickpeas, shredded chicken, etc...