Pizza

Makes two 12 inch pizzas or four 6 inch pizzas

Ingredients:

1 cup Warm Water
1 tsp Kosher Salt
1 tsp Sugar
3 tbsp Active Dry Yeast
3 cups Bread Flour
1 lb Mozzarella Cheese
1 14.5 oz Can Whole Peeled Tomatoes
Parmesan Cheese
Olive Oil
Dried Basil
Whatever toppings you like

1. Add salt and sugar to warm water in measuring cup, stir until dissolved. Add yeast to mixture, stir until dissolved.
2. Pour yeast mixture into large mixing bowl. Add 1 cup of bread flour and stir until well mixed. Add remaining 2 cups of bread flour and mix as much in as possible.
3. Knead until the whole thing looks pretty much like a lump of decent dough. I use vinyl gloves for this to keep it from sticking.
4. Rub dough ball with light coating of olive oil. Leave it in the mixing bowl and cover the bowl with a cloth towel. Let it sit for 15 minutes. After 15 minutes, place pizza stone in the oven and set the oven to 550 degrees. Let preheat while dough continues to rise for 30 more minutes.
5. Empty canned tomatoes into a blender or food processor and blend/process until pretty much liquid. Divide between two or four portions depending on what size pizzas you're making.
6. Prepare mozzarella cheese. I usually chop it into very small cubes because the kind I get is kind of soft and doesn't grate well. Plus grating a pound of cheese is hard work. Divide into 2 or 4 portions.
7. Once dough has risen for a total of 45 minutes, separate dough into 2 or 4 equal portions and re-knead them into balls. Return them to the bowl, cover, and allow to rise for 15 more minutes.
8.After 15 minutes, work out one dough ball on parchment paper. Don't use a rolling pin, press and stretch that out with your hands as big and flat as possible without making holes in it. Roll up the edges a little bit to keep your toppings from running off.
9. Once dough is worked out into a pizza-ish shape, brush with about a teaspoon of olive oil and grate Parmesan cheese over it to your taste. Don't use that canned powder, that's gross.
10. Place dough, on parchment paper, into the oven on the stone and bake for 5 minutes.
11. Remove from oven with sturdy metal spatula, or whatever works for you. The dough should be fully baked. Spread portion of tomato sauce over dough, followed by cheese, followed by whatever toppings you like. Sprinkle heavily with dried basil.
12. Return to oven, on parchment paper, on pizza stone, for 7 more minutes. It should be ready!
13. Repeat process for other pizzas.