WAY Better Than Pizza Hut!

While I do love the effortless stop through the Pizza Hut drive through every-now-and-then to get any size/topping $10 pizza, I've come across a DELICIOUS homemade pizza recipe that is so easy! Before finding this recipe the most "homemade" we ever made our pizza was from the Chef Boyardee box (gross!!!). This recipe is from 'The America's Test Kitchen Family Baking Book'. It's my new favorite recipe source, so I will definitely be sharing more recipes in the future, but for today it's pizza! Always a good place to start, yes? :)

Dough
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*Makes 2 pounds. Enough for 2 large pizzas.

4-4 1/4 cups bread flour
1 envelope (2 1/4 tsp.) instant or rapid-rise yeast
1 1/2 tsp. salt
2 T. olive oil
1 1/2 cups warm water

1. Pulse 4 cups of the flour, yeast, and salt together in a food processor (with a dough blade[I use my KitchenAid Mixer with dough hook because I don't own a food processor]) to combine. With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30-40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 T. at a time as needed.

2. Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours, before using.


Pizza Sauce
~~~~~~~~
*Makes 3 cups, enough for 3 large pizzas (leftover sauce can be frozen).

2 T. extra-virgin olive oil
2 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
Salt & Pepper

1. Cook the oil and garlic together in a medium saucepan over medium heat until sizzling and fragrant, about 1 1/2 minutes. Stir in the tomatoes and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper to taste. (The sauce can be refrigerated in a covered container for up to 4 days.)


Cheese Pizza
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2 pounds pizza dough
olive oil for brushing
2 cups pizza sauce
3 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese

1. Adjust an oven rack to the lower-middle position, place a baking stone (or inverted cookie sheet) on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour). Line a rimless (or inverted) baking sheet with parchment paper.

2. Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time (keep the other piece covered), press and roll the dough into a 14-inch round on a lightly floured counter. Transfer the dough to the parchment-lined baking sheet and resape as needed.

3. Lightly brush the outer 1/2-inch edge of the dough with oil. Spread 1 cup of the sauce over the dough, leaving a 1/2-inch border around the edge. Sprinkle with 1 1/2 cups of the mozzarella and 2 T. of the Parmesan.

4. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Prepare the 2nd pizza while the first bakes.)

5. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Let the stone reheat for 5 minutes before baking the second pizza. Serve hot!