We love pizza around here. It is a great way to let the little ones help in the kitchen. Big sister loves to help roll out the dough and put on the toppings. I got the recipe from my favorite cookbook from America’s Test Kitchen.

Basic Pizza Dough

4 1/4 cups bread flour, plus extra for the counter
1 envelope instant or rapid-rise yeast
1 1/2 teaspoons salt
2Tablespoons olive oil
1 3/4 cup water, warm

1) Pulse 4 cups of the flour, yeast, and salt in a food processor to combine. With the processor running pour the oil then the water through the feed tube and process until a rough ball forms, 30 to 40 Seconds. Let the dough rest for 2 min then process for 30 seconds longer.

2) Turn the dough out onto a lightly flowered counter and knead by hand to form a smooth round ball, about 5 min, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking. transfer to a lightly oiled bowl cover with plastic wrap, and let rise in warm place until doubled in size, 1 to 1 1/2 hours.

Hand-Mixing Method
Whisk 4 cups of the flour, the yeast, and the salt together in a large bowl. Add the oil and water and stir with a rubber spatula until the dough comes together and looks shaggy.Turn the dough out onto a lightly flowered counter and knead by hand to form a smooth round ball, about 10 to 15 min, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking. transfer to a lightly oiled bowl cover with plastic wrap, and let rise in warm place until doubled in size, 1 to 1 1/2 hours.

Quick Pizza Sauce

2 Tablespoons Extra-Virgin Olive Oil
2 Garlic cloves minced
1 (28 Ounces) can crushed tomatoes
Salt and Pepper

Heat the oil and Garlic in a medium sauce pan over medium heat until the garlic is sizzling and fragrant, about 1 1/2 min.Stir in the tomatoes and simmer until the sauce is thickened, about 15 min. Season with salt and pepper to taste.

Classic Cheese Pizza

1 recipe Basic Pizza Dough
Flour for the Counter
1 Recipe quick Pizza Sauce
3 cups Mozzarella, shredded
3 Tablespoons grated Parmesan Cheese
Olive Oil
6 Tablespoons torn fresh Basil

1. Adjust an oven rack to the lower-middle position, place a backing stone on the rack, and heat oven to 500 degrees. Let the baking stone heat for at least 30 min.

2. Meanwhile, turn the dough out onto a lightly floured counter, but into three even pieces, and cover with plastic wrap. Working with one piece of Dough at a time shape into a smooth round ball cover again with plastic wrap, and let rest 20 -30 min.

3. Uncover one ball of dough. Stretch and shape the dough into a 12 inch round on a piece of parchment paper. Bush the top and sides with Olive oil. Spread 1 cup of the pizza sauce over the dough,leaving a 1/2 inch edge of dough uncovered. Sprinkle with 1 cup of the Mozzarella and 1 Tablespoon of the Parmesan.

4. Slide the parchment paper and pizza onto a rimless baking sheet, then slide it onto the hot baking stone. Bake until the crust edges brown and the cheese is golden in spots 8 to 13 min. (Prepare the second Pizza while the first bakes.)

5. Transfer the pizza to a cutting board, discarding the parchment paper. Sprinkle with 2 Table spoons of the Basil and cut Pizza into 6 wedges before serving. Let the Stone reheat for 5 min before baking the next Pizza.