Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours. Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled. Makes dough for one 12-inch pizza or two 9-inch pizzas.
Green Garlic Pizza Topping
Thinly slice or chop the garlic. Chop the onions. Gently stew onions and garlic with the olive oil and stock or water until quite soft. Add the chopped anchovy and thyme. Let cool to room temperature. Spread on your pizza, top with cheese if you like, and bake in a hot oven until crust is crisp.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France