The following is the dough recipe I use most of the time.  One thing I have not yet tried but will next time is adding a few TB of Parmesan cheese to the dough.  I mean really, there is no way that could be bad.  We have also enjoyed this pizza sauce.  I only made one change and that was to reduce the amount of honey from 2 TB to 1 TB or a little less.  It’s great with a little in there but the full amount made the sauce a distraction to the rest of the flavors.  A lot of the comments also said they mix larger batches of the spices together and keep it on hand to mix with the wet ingredients when they are ready for it.  As for the pesto I just buy the stuff from Costco and add extra garlic.  Someday I’ll make my own and let you know how it turns out.  Enjoy your pizza making!

Pizza Dough:

2 1/2 C flour

1 TB sugar

1 tsp. salt

1 TB yeast

a couple TB olive oil (I just pour out a couple jiggers)

1 C fairly warm water

Knead it all together with a mixer or put it all in a bread machine and select the manual setting.  I usually use my Kitchen Aid and knead it for 5 minutes at setting #4 (med speed).  Kneading for the right amount of time will make a huge difference in your end result.  You want the dough to be sticky to start with.  You may be tempted to add extra flour but restrain yourself!  If it isn’t sticky add a little more water.  As it is kneading it will start sticking together and pulling from the sides.  Your end result will be a light, soft dough and a fluffy crust. 

Once the kneading is done use an oiled spatula and put it in an oiled bowl.  Or you can do what I do and drizzle some oil in the mixing bowl and role the dough around in it to coat all sides of the dough and bowl.  (I don’t like washing more bowls than I have to)  Let it rise for about 30 minutes.  Preheat the oven to 425 degrees.  If you are using a pizza stone put that in the oven while it is preheating.  It will give you a crispier crust.   Spray some oil on your counter and form your pizza(s). 

Prebake your pizza crust for about 5 minutes then pull out, add your sauce and toppings and bake for about 12-15 min.  This recipe will make one large pizza with a thicker crust or two medium pizzas if you prefer a thinner crust.

Something I can not believe I have not shared with you yet is the fabulous 3 P Pizza…Pesto, Pepperoni and Pepperoncini.  Oh, YUM!   A little mozzarella on there and you’re ready.  If your feeling really crazy add some feta on top.  My mouth is watering just thinking about it.  Pesto on pizza is wonderful.  Pesto on just about anything is wonderful. 

Greg and I first experienced this pizza on a camping trip to Winthrop.  They have a great little pizza place called East 20 Pizza.  If you ever find yourself in Winthrop you must stop for pizza.  As soon as we settled ourselves from the trip we had to recreate the pizza.  You must try it.  Your taste buds will love you.