Dough:
Use a heavy-duty food processor like Cuisinart.
Ingredients:
1 1/2 cups lukewarm water
2 envelopes granulated yeast
heavy dash of salt
tablespoon or so of sugar
2 tablespoons of good quality olive oil.
4 cups BREAD flour - you can use regular, but it's not as good, and
can use some whole wheat as well.
Method:
Zizz it all together until the dough is in a ball. Then knead it on
a floured surface until it gets elastic. Put it in a bowl to rise for an
hour or so. The dough turns out differently for me every time but it is
almost always good. Less oil makes a crispier crust, and you can leave
it out. You can leave out the sugar and salt too, but we like it best this
way.
Marinara Sauce
Sauté as much garlic as you like (2-3 cloves, maybe more, minced)
in as much oil as you like. At least a tablespoon. The recipe calls for
two.
Add one of those big cans of crushed tomatoes --you might want to use some of these new flavored ones - and a small can of tomato paste, plus all the seasonings you like such as basil and oregano. Also salt and pepper.
Simmer it for at least a half hour, maybe an hour. This recipe makes more than enough for two pizzas for me.
Divide the dough in two and flatten it on your olive-oiled pizza pans, cookie sheets, whatever, or use one of those pizza stones I wish I had. Spread with sauce. Top with whatever you like, then mozzarella, then parmesan. Or put the toppings on top of the mozzarella. Suit yourself!!! Then you can drizzle a little more oil on top if you're feeling decadent.
Bake in a very hot, preheated 475 degree oven for 14 minutes or so. Watch so it gets done to your taste. Your oven will be gross, so I hope you have self cleaning.
Favorite topping: substitute Feta for the mozzarella. I had too much and had amazing nightmares the night I did that, so be warned.