GOSH!!!!!! It took forever to make this post. Busy bees we have been!
Here's the "master" pizza doigh recipe. It's not one we've used before until tonight. And oh man did it live up to its name. If "master" means THE BEST PIZZA DOUGH YOU'LL EVER PUT IN YOUR MOUTH, then it's correct. Holy cow. SO GOOD.
Here it is:
In a large bowl, combing 2 cups all-purpose flour, 3/4 Tsp. salt, 1 pkg. Fliechman's RapidRise yeast. Mix together. Slowly add 1 cup warm-to-hot water and 2 Tbs. olive oil. (I added dried oregano, too..makes it more "Italian-y" feeling, er, uh, tasting)Mix together until a soft dough is formed. Add up to 1/2 cup more flour if needed. Cover and let rise for 10-15 mins. Meanwhile, preheat that old oven of yours to 400*. Grease a baking sheet or pizza stone and then sprinkle with a little bit of corn meal. Roll out the dough to fit the pan. Place desired toppings on and bake for 20 mins, or until done.
Our toppings? Well, we made three seperate pizzas (hey, we had 5 people eating!!!)
pepperoni, mozzerella cheese, black olive, green bell pepper, mushrooms, red onion, jalapenos. YUMMMMMM
Don't have pizza sauce on hand? (who does? And if you do, well, you're awesome)
Mix one 8 oz. can no-salt-added tomatoe sauce & 1/3 small can Italian style tomato paste.
Yeah, it's THAT easy.
Get to making that pizza...it's a piece of, you guessed it, PIZZA.