Step 1 In a large bowl, whisk together the water, oil, sugar and yeast. Set aside the mixture for 15 minutes to hydrate the yeast.
Step 2 Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very soft dough.
Step 3Turn out the dough onto a well-floured board and continue kneading in additional flour until a soft, sticky dough is achieved. The dough should be very moist; the more flour added, the heavier the dough and final crust.
Step 4Place the dough in a large, greased bowl and cover loosely with plastic wrap. Set aside the dough until it doubles in volume, about 1 to 1 1/2 hours. (While the dough is rising, make the tomato and pesto sauces, and assemble the toppings.)
Step 5When the dough has doubled in size, punch it down and turn it out onto a floured board. Halve the dough and roll each half into a ball. Place on the floured board and lightly flour the tops. Loosely cover each ball with plastic wrap and set aside until almost doubled again.