Homemade pizza means many things:
*Thank you for accommodating our houseguests.
*I'm sorry they stayed so long, used up all our toilet paper, and drank all our booze.
*I enjoy eating late-night snacks and giggling with you, once the day's stress (and pants) have been removed.
My Kitchen Aid is yellow because it makes everything taste like sunshine. The pizza dough recipe comes from a cookbook and my maternal grandfather, who ran a bowling alley/restaurant. Whenever I make bread, I think of him; I can hear his chuckle over the whir of the dough hook. Sometimes, I make it just to touch: soft like skin, but more yielding.
Mix 1 cup of flour with 1 pkg yeast, 1 c warm water (120-150 degrees) and 1/4 teas salt. Mix on medium for 30 seconds, then on med-high for 3 minutes. Add remaining 2 cups of flour and mix on low til incorporated. Then mix on medium for 6-8 minutes (instead of kneading). Cover and let rest for 10 minutes.
While resting, I start the sauce:
Mom taught us to cook with whatever was in the cupboard in whatever proportions seem right. This sauce is canned tomatoes, tomato sauce, red pepper flakes, fresh basil, dash of sugar, oregano, and a pinch of asiago cheese. Let simmer for at least 30 minutes.
While the sauce simmers, divide the dough in half; it makes enough for 2. Roll each out on a floured surface until about 13" in diameter. Place on greased (and cornmeal-dusted) pizza pan. For thin crust, bake at 425 for 12 minutes. While baking, get the toppings ready, usually about a cup of each.
When lightly browned, pull the crust out of the oven. Smooth sauce over each, then top. Cause I was really sorry, our pizza was overflowing with yumminess: Italian sausage, artichoke hearts, tomatoes, basil, red pepper, red onion, mushrooms, and 4 kinds of cheese: smoked gouda (great on meatless pizzas for a smoky/meaty flavor), asiago, parmesan, and fresh mozz. Bake at 425 for another 10-15 minutes. Wait a few minutes for sauce to cool slightly, remove pants, and enjoy.
