Pizza

Crust:

1/2 cup lukewarm water
1T yeast
2t sugar

Allow to sit at room temp until foamy (5-10 min)

Put 4 C of flour into your stand mixer with the dough hook. Add yeast mixture and another 1 1/2 cups of water (I use the same container yeast was sitting in to rinse all the parts that stuck on the glass in really good). knead, I find a few minutes at a higher speed (like 4) helps it ball faster. Dough should be pretty soft, just barely forming a ball. The softer the dough, the puffier the crust. Trust me:) Add a little flour or water to get it to a nice soft dough, dough should be slightly sticky.

Once it forms a ball, add 1T Kosher salt and knead for 2-3 minutes longer. (can reduce speed to 2)

Allow to rise (in the fridge overnight is best, or you can leave it on the counter for a few hours. I usually make the dough after lunch an leave it until dinner). Cut dough in half, oil your hands, and handling the dough as little as possible (we're talking gently pull into a circle, place on pan, and pat out to the edge... if it's too stiff/elastic, let sit for a minute while you start the other one then gently pull dough to the edges again), spread into two perforated pizza pans, making sure you spray them first. Let rise again (for like half an hour... then longer, the puffier, the yummier). Top with your favorite toppings! (we love fresh motzerella and tomato with pesto sauce, the pepperoni from trader joe's is the BEST!!!!)

Bake pizza at 475 for 10 minutes or so, the middle should be firm and pretty dry.

Sauce:

One can of Trader Joes tomatoes (whole, salted, with basil), drained and pureed
olive oil
crushed garlic (maybe 3 cloves? How much of a garlic fan are you?)
basil (maybe 1/4 cup loosely packed leaves)

Saute garlic in oil, add tomatoes and basil. Simmer.

If I'm really lazy, I puree tomatoes and simmer with a scoop of homemade pesto. Done.