We love pizza in our house but we rarely get delivery or take out. Almost always if we are having pizza it is homemade. I whip up a simple, quick crust, pile on the toppings and you have a pizza you can't beat.
Pizza Crust (makes 1 crust for 10x15 pan)
1 pkg quick rise yeast
3/4 cup warm water
2 cups flour
2 T. olive oil
1 tsp. kosher salt
2 tsp. sugar
1/2 tsp. garlic powder
Mix the yeast and water and let stand for about 10 minutes, it will be creamy looking when it is ready. While that works itself combine flour, salt, sugar and garlic powder in a mixing bowl. When yeast liquid is ready pour the olive oil in the flour mixture and then add the yeast water. Mix until combined but do not over mix! Let sit about 30 minutes, until double in volume. I cover with a towel and put on the stove where the oven is heating to 425.
Pizza toppings can be endless. Some of our favorites include onions, red peppers, tomato slices, pepperoni, mushrooms, black olives, baby bella mushrooms. Tonight I sauteed the sliced mushrooms and onions before putting them on the pizza. I think it makes it a little tastier. I always double the crust recipe and make 2 pizzas. Each pizza ends up being topped in half so we each end up with a few slices just the way we like them.
I use bottled pizza sauce most of the time just for the convenience and I also use a blend of cheeses, an Italian blend or a cheddar/mozzarella blend.
So now that you have your toppings, sauce and cheese assembled you can build your pizza. Roll out your dough to fit your pan. I highly recommend using a Pampered Chef stone because it makes the bottom of you dough crispy and not soggy. Parbake your crust for about 10 minutes. Then remove from oven and top at will, obviously starting with the sauce, then the meat and veggies and last the cheese. (Sorry, gotta spell it out for my Chicago friends :-) Then bake for 15 - 20 minutes or until the cheese is melted and a little golden brown. If you are making two pizzas in one oven I would switch them from top to bottom half way through.