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To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dry ingredients, oil, and 1 cup water, mixing and kneading — by hand, mixer, or bread machine — to make a soft, smooth dough; adjust with additional water if necessary.
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Cover the dough, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy.
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In the meantime, position a rack in the middle of the oven and place a baking stone on it. While a baking stone isn't necessary, it produces a wonderful crisp crust. Preheat the oven to 425°F.
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Divide the dough into two equal portions and place each on a separate piece of parchment paper (if baking on a stone) or on two lightly oil pizza pans or baking sheets.
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Press the dough outward from the center to make a very thin, flat circle about 12" across. If the dough starts to resist stretching, cover it and let it rest for 10 minutes to relax the gluten before resuming shaping.
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To top with the Lucy Sunshine combination: Brush the pizzas with garlic oil, then top with an even layer of mozzarella and Parmesan. Evenly distribute the artichoke heart quarters over the cheese.
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To top with the Dillon James combination: Brush the pizzas with garlic oil, then spread with a thin coating of pizza sauce. Top with an even layer of mozzarella, Parmesan, and tomato slices.
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Bake the pizzas for 12 to 15 minutes, or until hot and bubbly.
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Remove the pizzas from the oven and allow them to cool for a few minutes.
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Spoon a dollop of pizza sauce onto each quarter of the Lucy Sunshine pizzas, and/or scatter fresh basil over the Dillon James pizzas. Serve hot.
