Full of flavor and SOOO good.
Preheat oven to 400° with a baking sheet inside.
In a mixer combine all dry ingredients(including yeast) and mix well.
Add water, mix for 30 seconds, and add oil. Mix for 3-4 minutes, pausing to scrape sides of the bowl as needed. Dough will be sticky. When you poke it and pull your finger away there should be dough on your finger.
Cover and let sit for 10 minutes while you prep the parchment paper. Measure two sheets of parchment paper the same size as your baking sheet. Pour a 1/2 TB of oil onto each parchment paper and spread all over.
Deflate the dough and divide in half. Grease your hands with oil and place each dough half on the parchment papers and roll into desired shape. Roll it to about 1/8" thick. Prick with a fork to keep bubbles from forming.
Using an extra baking sheet transfer the parchment paper w/rolled out crust onto the baking sheet in the oven. (Slide the paper from the baking sheet in your hand onto the sheet in the oven). The hot pan helps crisp and set the crust.
Bake for at least 8 minutes. You can bake both crusts at once. I like to rotate mine from top rack to bottom rack at 4 minutes when I do this.
Pull your crusts out of the oven by sliding the paper w/crust onto an extra baking sheet or cooling rack.
Spread your sauce on the crust. Add desired toppings. Sprinkle the top with salt & oregano. Bake for an additional 6-8 minutes, until toppings are hot and soft. Then feast!