A few years ago I clipped a recipe from the local paper for easy homemade pizza. I've been experimenting with it, and I think I've got it down pat. It's really good! It's not that hard, doesn't take that long, and it's a major improvement over even the best frozen pizza (DiGiorno, IMO). It's not quite up there with the best pizza place pizza, but it's close.
1 1/2 c. bread (high gluten) flour
1 1/2 tsp. yeast
1/2 c. tepid water
1 1/2 tsp. sugar
bottled pizza sauce
toppings as desired
Pizza stone, or baking tiles
1. Put the pizza stone in the oven, and crank it to 550º F. Leave oven preheated for at least 30 minutes.
2. While the oven and stone are heating, combine yeast and water. Stir a bit, and let yeast melt into the water.
3. Mix flour and sugar. Add water/yeast mixture. You should knead this a bit to build gluten, and even if you have a mixer with a dough hook, the amount of dough is so small that you will probably have to knead it a bit yourself.
4. Roll dough out into a circle. Now, if you want to have fun, spin it in the air! Just the way they do in a real pizza place. It's pretty doable, even to the uninitiated. I managed to do it on the first try, without getting pizza dough all over the floor. It will (slowly) expand the circle of dough, and also make it rounder.
5. Spread dough with pizza sauce. You can make your own if you want, but that's a major hassle, and too much for me, especially since bottled pizza sauce is quite satisfactory. I've used Ragu. A third of a 14 oz bottle will do for this size pizza.
6. Add mozarella. How much depends on your tastes. I usually use about 2 oz.
7. Add whatever toppings you like. I like pepperoni and mushroom, which is, after all, the ANSI standard for pizza
8. Slide onto your pizza stone. Bake for — uh, I'm not sure how long, but it goes like a bomb in that 550º degree oven. Watch it carefully. Take it out when it looks right: the edges of the crust are brown, the cheese is melted and bubbly.
9. Cut and eat! Be careful, it's hot.
Directions for future research:
How about a little salt in the pizza dough? Virtually all bread has a little salt in it. I find it odd that this pizza dough doesn't. Not much, just a pinch, but it's worth a try.