Once you taste your own homemade pizza, you'll never want to buy a pie again. Choose either the Semolina or Whole Wheat Pizza Dough.

Preheat oven to 500 F. Place a pizza stone, baking tiles or an inverted baking sheer on lowest rack in oven. Divide dough into eight pieces. Working with two pieces at a time, form dough into rounds. Using your fists, stretch each piece into a 6-inch round, or roll on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap as you work.) Place round on cornmeal-dusted wooden baker's peel or inverted baking sheet, using enough cornmeal so the dough slides easily. Stretch or roll remaining dough.

Vegetable-Pesto Pizza: Leaving a 1/2-inch edge, spread one piece of pizza dough with homemade or purchased pesto. Sprinkle with shredded mozzarella cheese, then top with sliced plum tomatoes and summer squash.

Olive-Onion Pizza: Saute 2 cups sliced onions in a little oil until golden about 10 minutes. Let cool. Leaving a 1/2-inch edge, sprinkle shredded mozzarella over pizza dough. Top with some onions, then sliced black olives and a little shopped fresh rosemary. Bake as directed.

Tex-Mex Pizza: Leaving a 1/2-inch edge, arrange sliced tomatoes over pizza dough, sprinkle with minced jalapeno peppers, then top with shredded Monterey Jack cheese. Bake as directed and sprinkle with chopped fresh cilantro before serving.

Carefully slide pizzas onto pizza stone, baking tiles or baking sheet and bake until bottoms are crisp and browned, 10 to 14 minutes. Cut into wedges to serve.