Not sure if you're serious, but assuming you are, the problem here is you have no leavening. For a pizza texture, you're going to need more than flour and water. Yeast will be your key. And when you use yeast, you'll need to feed it...so you will need a tiny amount of sugar as well...and I would have a bit of salt for flavor. So let's see....we have let's say 1 cup of warm water (warm for the yeast). Sprinkle with 1 pkg active dry yeast, then gently stir in about 1/2 tsp sugar. Let it "proof"...which is to say prove the yeast is good. Basically this means you're going to let it set in a warm area for 10 min or so, until it begins to bubble. If it doesn't bubble at all in 10 minutes, check the date on the yeast.
Sift about 3 1/2 cups of flour (all purpose unbleached) into a bowl with a tsp of salt. Add in the yeast mixture and stir/beat until it forms a stiff dough. Turn onto a floured countertop, pastry board, table, whatever. Knead
5 minutes or so. To knead, fold the dough in half towards you, then push with the heel of your hand away from you. Turn 1/4 turn and repeat. After 5 minutes, it should be smooth and elastic. If it's very sticky, sticking to your hands or whatnot, just dust in some extra flour.Grease a bowl big enough to hold the dough 3 times over. Place the dough in, then flip it so it's coated with shortening. Cover with a towel and set in a warm place. Let rise until doubles insize. Press into shape and bake 15-20 min.
kimberly
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