Per Cassie's request here is the pizza recipe I use:
Crust:
Ingredients:
1 3/4 to 2 1/4 cups all purpose flour
1 envelope Fleischmann's Pizza Yeast (1/4 oz or 1 1/2 tsp - This is not the same as bread yeast so I don't know how the outcome would change if bread yeast was used)
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm water
3 tbsp oil
Preheat oven to 425
Combine 1 cup flour, yeast, sugar and salt in medium sized bowl. Add water and oil. Mix together until well blended; about 1 minute
Add gradually 1/2 cup flour until soft dough ball is formed; will be slightly sticky. Add additional flour if needed to form dough ball.
Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. **Now the recipe says to "With floured hands, press dough out to fill greased pizza pan, OR roll dough to a 12-inch circle and transfer to greased pizza pan** What I do is roll out my dough on wax/parchment paper to probably about a 17 inch circle and then put it on my pizza stone that I have lightly covered in corn meal.
Top as desired with pizza sauce, toppings, and cheese (We use a bag of Kraft Italian cheeses and Brian puts pepperoni on his side)
Bake on bottom oven rack for 12-15 minutes until cheese is bubbly and crust is brown (we are at a higher altitude but we keep it in for 15-16 minutes)
Sauce:
I make my own pizza sauce with cans of tomato sauce, italian seasoning, oregano, basil, parsley, salt, olive oil, and a sprinkle of onion and garlic powder. Sorry I don't measure these, I just add until it looks good. Cook it over a light bowl for about 20 minutes or so. This can be stored in the fridge or freezer.
