Homemade Pizza - The best pizza you'll ever have!

I love pizza--and who doesn't?  It's one of my favorite things to make at home.  I'll give you the recipes for dough and sauce, but you can put whatever you want on top of those.  There's really no limit to what you can put on there.  It's bread and cheese--almost anything will taste good on that!  Don't be scared to make your own dough.  This method is really easy and only takes about an hour.

Pizza Dough
Makes one large, two medium, or 4 small pizzas

2 cups all-purpose flour
1 tsp. instant yeast (this is about half of one envelope, but I always buy the jar of yeast)
1 tsp. sugar
3/4 tsp. table salt
1 cup warm water (not hot--hot water will kill the yeast)
1 Tbsp extra-virgin olive oil (put this in the water)

1. Preheat oven to 200 (or warm) for 10 minutes, then turn the oven off.
2. Place all the dry ingredients in the bowl of a food processor fitted with the metal blade and pulse to combine.
3. Pour the water and olive oil into the food processor with the machine running until dough starts to form.  There should be a ball of dough and some little chunks.  You might not need all the water, so pour somewhat slowly.  If you pour it all in and it still looks like cereal, then add a little more warm water.
4. After your dough ball has formed, let it sit in the food processor for two minutes.  Then run the motor for another 30 seconds.  
5. Turn the dough out onto a floured surface and knead until smooth and satiny (only takes about a minute).  Form the dough into a ball and place into a bowl that has been sprayed with cooking spray.  Then spray the top of the ball and cover the bowl with plastic wrap.  Let rise (or proof, as they say in the baking/pastry circles) in the warm oven for about 40 minutes, or until doubled in size.
6. "Punch down" the dough (note: do not actually punch the dough.  You just did all that work putting air bubbles in there!  Instead, gently lift up the dough around the edges of the bowl and let it relax.  I like to think of the dough sighing, as in "aaaah" not "Harrumph!")  Divide the dough in half or in quarters (or don't, if you're making one big pizza), and shape each piece into a ball.  Let these balls rest for 10 minutes on the counter covered with plastic wrap or a damp kitchen towel.  Now you're ready to shape into pizzas! 

I will readily admit that while I'm really good at making dough, I'm a lot less gifted at shaping it.  My pizzas never come out perfectly round, but I don't care.  If it tastes amazing and nourishes you, then what's the problem?  I'm naturally a perfectionist, but I've decided to let this one go.  Anyway, a good way to shape pizzas is to flatten the dough ball with the palm of your hand.  Then use your fingertips to press it out flatter, starting in the middle and working your way out to the edges.  Next, hold the dough with your "stupid hand" and gently pull it outward with your "smart hand."  Give the dough a quarter turn and repeat until you've pulled out all four corners.  Top it with your delicious toppings and bake it on a baking stone or sheet.

Bake at 500 degrees until crust is golden brown and cheese is melted:
Large pizza: from 7 - 12 minutes, depending on thickness
Medium pizza: from 3 - 6 minutes
Tiny pizza: 5 minutes

Caitlin's Zesty Pizza Sauce
1, 15-oz can of tomato sauce
2 tsp. olive oil
one clove garlic, minced or pressed through a garlic press
1 tsp. dried oregano
1 tsp. dried basil
1 pinch of red pepper flakes
Kosher salt and black pepper to taste (for me, two good pinches of salt and a two good grinds of pepper)

Heat olive oil over medium heat in a medium skillet or small saucepan.  Saute garlic until fragrant, about 30 seconds.  Add all the other ingredients, and simmer gently for about 10 minutes, or until the sauce thickens slightly.  The idea is to concentrate the tomato flavor and let the flavors develop.  Done!

Tips for making good pizza totally awesome:

• Preheat baking stones or sheets for 30 minutes.  Use another baking sheet or a pizza peel dusted with cornmeal or semolina to transfer your pizza into the oven.
• Saute "wet" ingredients first to avoid soggy pizza.  This is usually veggies, like spinach and mushrooms.  Anything that gives up a lot of liquid when sauteed is best put on your pizza already cooked.
• Put the cheese on last, not first.  Somehow it all just stays put better that way.  I do like to put a little bit of cheese on the bottom, but very little.
• Use quality ingredients.
• Have fun and be creative!  My dad used to make a shrimp, mushroom and feta pizza that was pretty amazing, and I haven't been to any places around here that make anything like that.

Feel free to share your favorite pizza!