Mix and knead together all of the ingredients-by hand, mixer or bread machine-till you've created a rough, slightly stiff dough. Don't over-knead the dough; it should hold together, but doesn?t need to be perfectly smooth; the gluten will continue to deve
Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor.
Divide the dough into four pieces. Shape each piece into a round, between 6 3/4 and 8 inches in diameter (after cooking, the smaller size will be 1-inch thick, the larger size about 1/2-inch thick).
Place the dough rounds on a well-floured surface and let them rest, uncovered, for about 30 minutes.
: After about 30 minutes, heat about 1/4-inch olive oil in a large frying pan to 370°F to 375°F. Use a giant spatula or pizza peel to transfer the pizzas to the oil, one at a time; fry till the bottom crusts are golden brown, about 2 to 3 minutes. Use a p
As the pizzas cook, transfer them to a baking sheet, and top with your favorite vegetables, meats, and cheese.
Bake the pizzas in a preheated 450°F oven, on the middle rack, for about 8 minutes, till the toppings are hot and bubbly and the pizzas are cooked through.