Making pizza at home isn't that bad

Months ago I was searching for pizza recipes. From dough to sauce, I finally combined some recipes to get something to taste like Pizza Hut's pan pizza. The sauce is simple, and to me, it tastes just like Pizza Hut's.

PIZZA SAUCE

Ingredients:

1 (15 ounce) can tomato sauce

¼ c. water

1 tsp. sugar

¼ tsp. dried oregano

¼ tsp. dried basil leaves

¼ tsp. dried thyme

¼ tsp. garlic powder

¼ tsp salt

1/8 tsp. black pepper

1 whole bay leaf

½ tsp. lemon juice

Directions:

1. Combine all ingredients in a small saucepan.

2. Cook over medium heat until sauce starts to bubble.

3. Lower heat and simmer until it is as thick as you like it.

4. Makes enough for 2-4 pizzas.

PIZZA DOUGH

I forgot where I found the dough recipe, but I combined it with another recipe that called for oil in the pans. It originally called for 2-3 oz. of oil but that's way too much. I use 2 Tablespoons for a cake pan, and 3 Tablespoons for the big pizza pans.

Ingredients:

1 1/3 c. warm water (105° F)

¼ c. nonfat dry milk

1 Tbsp. granulated sugar

1 pkg. yeast

½ tsp. salt

4 c. flour

2 Tbs. oil

Directions

1. You can prepare dough for use one day prior to baking the pizza, or use it later the same day.

2. Combine warm water, powdered milk, sugar and yeast in bowl and allow to proof for 2-3 minutes.

3. Put ingredients in large bowl, then add oil, salt and flour.

4. Stir until dough forms and flour is absorbed.

5. Knead for 10 minutes until it has a smooth consistent texture. Rub a light coating of oil on dough and allow to rise in a tightly covered container for 2 hours or until it has doubled in size.

6. When the dough has doubled, punch it down, reform into ball shape and set in refrigerator for 2-3 hours or overnight. The dough will rise again.

7. An hour before baking pizza, take dough from refrigerator and let warm up.

8. Preheat oven to 475° F Roll the dough out on a floured surface until it fits across pizza pan. Approximately 1/3 pizza dough for small pan. 2/3 pizza dough for large pan.

PAN PIZZA:

In regular size, round cake pan, Add 2TBS. vegetable oil to pan and coat then add dough. Brush edges with garlic and rosemary oil or garlic butter. Let rise for 30 min. then add sauce, cheese and toppings. Remember vegetables go under the cheese; meats go on top of the cheese.

CRISP PIZZA:

Roll out dough very thin and put on large pizza pan coated with 3TBS. vegetable oil. Brush edges with herbed oil or butter, and add sauce, cheese and toppings.

6. Bake pizza for 12-14 minutes or until bubbly.

At least for my oven, you could probably get away with setting the pizza on the bottom rack to make the crust more crispy. But the oil in the pan helps brown the crust, and my rack was second from the bottom. The crust was limp, yet browned, but not doughy. I may try the bottom rack next time.

I learned this fancy-schmancy crust technique when I was teenager working at the local dive-of-a-restaurant. Who knew it'd come in handy again.

Here's the pan pizza. I just make the dough the size of the inside of the cake pan, and let it rise for 30 min. then add the sauce and toppings. It's almost like a personal pan pizza.

QUICK TIP:

You've probably seen the Hormel pepperoni at the grocery store, and it works great. BUT, be sure to microwave the pepperonis for 30 sec. or so. And here's why. You don't want all this on your pizza do you?