Pour the water into a large mixing bowl. Sprinkle the yeast and sugar on top. Let it sit for 5-minutes to form a foam.
Sprinkle salt and a little flour in and stir. Slowly add flour and stir until it becomes more difficult to stir. With your hands begin to press newly sprinkled flour into the dough, turn it over, sprinkle more and continue like this until the dough is no longer sticky to the touch.
In a clean, lightly oiled bowl, place the dough, cover and set in a warm (not hot), place until it doubles in size, about an hour.
Preheat oven to 400.
Roll out the risen dough on a floured surface and fit onto the pizza pan, or cookie sheet. Allow it to rest while preparing the topping.
In a large bowl, mix the olive oil, lemon and crushed garlic. Toss the onions and asparagus in the olive oil.
Dip a basting brush into the oil at the bottom of the bowl and brush generously across the top of the pizza dough and crust.
Layer the onions and asparagus across the top of the pizza, along with the tomatoes, olives and rough chopped herbs. Lay the slices of cheese on top.
Bake until the edges of the crust are golden, about 18-20 minutes.