In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, olive oil, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours, or until doubled in size.
Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough in half and form into balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 16 x 2 inch loaf. Place the loaves onto a large parchment lined baking sheet, cover with a damp cloth, and set aside in a draft-free space to rise for 1 1/2 hours.
Preheat the oven to 375º F. Bake the loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and serve at room temperature or rewarm before serving. Enjoy!
dried oregano for sprinkling over the top, optional
Parmesano Reggiano and other Italian cheeses for grating over top, optional
Preheat your oven to 400 degrees and line a baking sheet with foil. Cut your baguette into the size you want your pizzas. I had a half length baguette so I cut it in half (lengthwise) then sliced it open to make four pieces, each about 8 inches long and four inches wide.Top each pizza with about 1/4 cup of sauce and 1/4 cup of shredded cheese. I like to sprinkle on a little extra Italian spices at this point to kick up the flavor. Follow this up with pepperoni or whatever other toppings you are using. Bake the pizzas in the oven at 400 degrees for 10 to 15 minutes or until the cheese is melted and bubbly and the edges of your bread are brown and crispy.