Combine all-purpose flour, rosemary, salt, and yeast in a large bowl. Pour in olive oil and water. Mix with a spatula and lightly knead until dough comes together into a soft, smooth ball. Do not over knead. If dough is too wet, add additional flour.
Cover and let dough rise for 45 minutes in a warm place. Then refrigerate for 4 hours (or up to 36 hours) so that crust will develop flavor.
Preheat oven to 450°F (230°C).
Divide dough in half. Roll out a portion of dough into a 12-inch round. Prick dough all round with a fork and place dough on a pizza pan.
Spread tomato paste or olive oil on the top. Sprinkle toppings and cheese as desired. Repeat with the other half of dough.
Bake pizza at the lowest rack for 16 to 18 minutes.