Here is a recipe that I think is pretty good.

So, this is a recipe that sounds pretty good to me. I am pretty busy and haven't had a chance to try it. That means that i can't promise you how it will go. we'll start from the dough and take you all the way to the table. follow the instructions carefully! or else!

Crust prep

Assemble the ingredients necessary that are outlined below. Always use a clean large work surface. Portion out ingredients as needed then combine them once you have everything.

This allows for you to quickly and accurately insure you have everything you need.

This will also enable you to quickly assemble the crust. Which is something that requires a great deal of time. So every moment you can spare is essential.

This ingredient set will allow for 4 crusts, so plan accordingly.

           

Ingredients:

·      ½ cup luke warm water  (120 ml)

·      2 teaspoons active dry yeast (10 ml)

·      1-teaspoon sugar (5 ml)

·      5 cups bread flour (680 grams)

·      2 teaspoons salt (10 ml)

·      1-tablespoon olive oil (15 ml)

·      1¼ cups water (300 ml)

Directions

·      Mix the yeast, lukewarm water, and sugar and let it rest until it's all foamed out

·      Mix the yeast and the rest of the ingredients

o   Careful when measuring flour to spoon the flour into the measuring cup and level off after sufficiently full. This prevents the flour from being pressed into the cup and adding extra flour to the recipe.

·      Knead the dough and add flour if the dough is too sticky

o   Knead for about 5 minutes until the dough becomes silky soft

·      Let it rise for half an hour

·      Form nice round balls, (I know this sounds funny, but try to focus.)

o   It is essential that the unused balls be sealed and refrigerated immediately to preserve shelf life, which is 8-12 hours.

·      Press and stretch into a pizza

o   Form crust first by pressing it into the edge of the pizza with your hands. Then stretch the center until sufficiently thin. Careful not to break

The above process takes approximately 45 minutes to one hour

While you are letting the dough rise, which will take about 30 minutes, begin making the sauce. The recipe I use is not super hipster. But its easy. So are you ready? Ill tell you.

Sauce Prep

Same rules as before, clean up your space! Then assemble the ingredients before proceeding. They are as follows.

Ingredients

·      1 6oz can of tomato paste

·      6oz of warm water

·      3 table spoons grated parmesan

·      1 teaspoon minced garlic

·      2 tablespoons honey

·      ¾ teaspoon onion powder

·      ¼ teaspoon dried oregano

·      ¼ teaspoon dried marjoram

I know it is getting excessive, but bare with me it is worth it.

·      ¼ teaspoon dried basil

·      ¼ teaspoon ground black pepper

·      1/8 teaspoon cayenne pepper

·      1/8 teaspoon dried read pepper flakes

The recipe book I found this in then adds. “Salt to taste”. Are you kidding! You cant tell me the last 7 ingredients weren’t also “to taste.” These are not critical to the chemical make up of the sauce. Its not like if you forget the marjoram the sauce will be ruined! The whole thing is “to taste” excepting maybe the tomato paste and water. It wouldn’t be very good pizza sauce, because it wouldn’t taste like anything except tomato paste. So add at least most of these ingredients, “to taste”

·      salt.

Directions

·      In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

·      Sauce should sit for 30 minutes to blend flavors; once you have formed your crust. Spread sauce over the dough with ladel this should yield enough for each crust you make. Which is why I like to use it for the crust I told you about

As far as making the rest of your pizza, an essential ingredient is mozzarella. The reason for using mozzarella is its elasticity. I know that isn’t a very appetizing phrase, but that means it will be soft and stringy. Mozzarella is string cheese by the way.  There are a few other cheeses that can add some great flavor to your pizza, but if the goal is stringy and soft. Mozzarella needs to be 75% of the cheese you put on this bad boy.

I am partial to the meat lover’s route.  So if you’re listening to me. I will pile crumbled sausage on the cheese. Make sure this is precooked or you’ll probably die. Peperoni needs to be there of course. And then I think bacon crumbles makes a perfect meat lover.

 Good luck!