Simple & Easy Pizza Recipe

Easy Pizza:

  Makes two 10-inch pizza

  What You Need

  Ingredients:

 1 pound pizza dough, store-bought or homemade.
 1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread.
 2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni,   cooked sausage,   cooked bacon, diced peppers, leftover veggies, or any   other favorite toppings
 1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella,   Monterey Jack, provolone,  fontina, or any other favorite.
  Cornmeal or flour (optional)

  Equipment:

 Pizza stone or baking sheet
 Pizza peel or baking sheet
 Parchment paper (optional)

 Instructions:

1.Heat the oven to 550°F or higher: Don't be afraid to really crank the     heat up to its highest setting. The high heat will help make a crunchier    and more flavorful crust. Let the oven heat for at least half an hour       before baking your pizzas. If you have a baking stone, place it in the      lower-middle of your oven.

2.Divide the dough in half: One pound of dough makes two 10-inch pizzas.      Slice the dough in half and cover one half with an upside-down bowl or a    clean kitchen towel while you prepare the first pizza.

3.Roll out the dough:
  Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment    paper roughly 12 inches wide. Working with one piece of the dough at a      time, form it into a large disk with your hands and lay it on the       parchment paper. Use your hands or a rolling pin to flatten the dough       until it is 1/4-inch thick or less. If the dough starts to shrink back,     let it rest for 5 minutes and then continue rolling.

  Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a     handful of cornmeal or flour on a pizza peel or the back of a baking      sheet. Working with one piece of the dough at a time, form it into a     large disk with your hands and lay it on the peel. Use your hands or a     rolling pin to flatten the dough until it is 1/4-inch thick or less.     Shake the peel or baking sheet frequently as you shape to make sure the     dough isn't sticking. If the dough starts to shrink back, let it rest for   5 minutes and then continue rolling.

  Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil    on a baking sheet. Working with one piece of the dough at a time, form it   into a large disk with your hands and lay it on the baking sheet. Use      your hands or a rolling pin to flatten the dough until it is 1/4-inch     thick or less. If the dough starts to shrink back, let it rest for 5     minutes and then continue rolling.

4.Top the pizza: Spoon a few tablespoons of sauce into the center of the     pizza and use the back of a spoon to spread it out to the edges. Pile on    all of your toppings.

5.Bake the pizza: Using a pizza peel or the back side of a baking sheet,     slide your pizza (with the parchment or with the cornmeal) onto the     baking stone. If you don't have a baking stone, bake the pizza right on     the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the     parchment out from under the pizza, if used. Bake for another 3 to 5     minutes, until the crust is golden-brown and the cheese looks toasty.

6.Slice and serve: Let the pizza cool slightly on a cooling rack, just     until you're able to handle it. Slice it into pieces and serve.

 Recipe Notes

• How To Make Pizza on the Grill: Great for a smoky flavor and extra-crispy   crust.
• Pizza on the Stovetop: Try this method when you don't want to heat up the   kitchen.

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