Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Start with ⅔cup water and add more water as needed to form a smooth, pliable dough. Knead for 6~7 minutes on a stand mixer or 10~12 minutes by hand.

Transfer to a lightly greased bowl, cover and set aside for 1½~2 hours or until doubled in volume.

Gently deflate the dough and then knead it a little more. Divide it into 2 balls and form each one into a pointed oval shape, pinching the edges to form a fat rim — almost like a boat. Actually any shape can be made, but this torpedo shape is the most traditional.

Cover the loaves and set aside for another 20 minutes to rise a little more.

Preheat the oven to 450°F. Place a pizza stone or couple of greased baking sheets in the oven to heat up.

Brush the loaves with the egg wash (or soy milk) and sprinkle with seeds (if using). Fill the inside with the choice of toppings and slide each pizza onto the hot baking sheets and bake for 15 minutes or until golden brown. Enjoy hot!!