Good pizza starts with a dough made of flour, slat, water, sugar, yeast and olive oil. From there, toppings for pizza can range from simple tomatoes and mozzarella cheese to Fontina cheese, fennel and onion.
To make the dough, make a well in 3 3/4 cups flour mixed with salt. Add 1 1/3 cups warm water and 1 packet yeast. After 3 to 5 minutes, add 3 tablespoons olive oil, and knead until smooth, Brush with olive oil, cover the dough in a bowl, and let rise for 90 minutes. Divide in half — each half is enough for one pizza.
To make a basic margherita, divide the dough in half, and stretch into two flats. Top the dough with 1/2 cup crushed tomatoes, dried oregano, olive oil, and salt and pepper to taste. Bake on a pizza stone at 500 F for 15 minutes, and then top with diced mozzarella.
For a grilled pizza, caramelize sliced fennel and onions in olive oil, cooking slowly until golden brown and soft. Add salt and pepper. Stretch out the pizza dough, and brush one side with olive oil. Grill the dough oil side down until crisp. Top with the caramelized fennel and onions and 4 ounces shredded Fontina cheese. The grilled dough can also be topped with fig jam or other fruit preserves for a dessert pizza.