Crust:

2 cups warm water (110°F)
2 tsp. salt
3-1/2 cups all-purpose OR bread flour, preferably bread.
2 tsp. active dry yeast
1/2 - 1 cup extra flour to add in
1-2 tablespoons extra virgin or standard olive oil for brushing
Pizza pan or Baking sheet
Kitchen-Aid or other type of Mixer

Sauce:

1 small 6 oz. can of tomato paste
1 can diced tomatoes
1/3 cup water
1/4 to 1/2 cup white sugar, depending on sweetness desired
Dried or fresh herbs and spices to taste:
basil
parsley
cayenne or black pepper
Italian seasoning
salt, etc.

Cheese:

Mozzarella, fresh, pre-grated or dry, whichever you prefer

Put the 2 cups warm water into your mixing bowl. Add the salt and yeast, while stirring it up. Add 3-1/2 cups of flour, and stir in slowly. Stir on slow setting on mixer for 1-2 min, until smooth. Let dough sit for 20 minutes. This lets the gluten become more structured. If you are really in a hurry, you can skip this step, but it's worth it. Knead the dough for 10 minutes. Add in the other 1/2 to 1 cup of flour, 1/4 cup at a time, until the dough reaches a good consistency.

Divide it up and roll into balls. Put the balls into pre-greased bowls, and seal with plastic wrap.

If you are in a hurry, you can leave 1 portion to rise at room temp for 1-2 hours, but this will sacrifice flavor.

It's better to refrigerate overnight, and take out 1 hour before using.

After dough has risen for 30 minutes, preheat oven to 500°F. Place the pizza pan or baking sheet in the oven during the preheating, as you want the pan to act like a hot pizza stone to cook the bottom of the crust to perfection.

Now it's time for the sauce. Add the can of tomato paste, can of diced tomatoes (or fresh tomatoes if you wish to substitute), water, sugar, herbs and spices into a saucepan. Stir it up and heat it until it starts to bubble. Then remove from heat and allow to cool for 15 minutes.

I find it's easier to cut the Mozzarella into cubes, rather than grate it (or use small balls of fresh mozzarella).

Flour the top of the dough in the bowl. Once the top is dusted, turn it upside down and drop the floured side into your hand. Then flour the other side. Knead the dough on a lightly floured surface, using your hands, turning and rolling and stretching the dough until it is smooth and elastic (about 8 minutes). Stretch to dough out into a circle large enough to fit the pizza pan. Once stretched, remove hot pan from oven and place directly onto the hot pan. Brush the edges of the crust with the olive oil. This will help make the edges golden brown and crunchy. Spoon the sauce over the pizza evenly, swirling with the back of the spoon to cover.

Sprinkle the cheese in splotches all over the pizza, leaving patches of sauce visible.

Place the pizza onto the bottom rack of the oven. Check after 10 minutes. The cheese might start looking done, but you really want to wait for the crust to start becoming golden. Once you take the pizza out of the oven, check to see how browned the bottom is. If it still needs more browning, leave on the pan for 5 or 10 minutes before cutting.

Slice and serve!

Submitted by: Seattle Truth