Best Pizza Dough Evs

I used to think that you couldn't make pizza at home as good as at a pizza joint, but am glad to admit that I was totally wrong.  I think the things that make all the difference are:

 

A) cooking on a stone at a very high temperature 

B) homemade dough and sauce 

C) quality mozzarella, the kind you have to tear into chunks yourself (but don't worry--I make it all the time with pre-shredded mozzarella and it tastes great)

D) (if you really want to put it over the top) veggies and herbs from your own garden--fresh basil is THE BEST, and dry basil will do, but if you don't have either, don't make pizza.

In fact, if you always use the freshest ingredients possible, you're own house will become your very favorite pizzeria.

The "deep dish" stone: before

Deep dish: after

This is the yummy "grownup" pizza I
made with tomato, Canadian bacon, and
oregano from our windowsill herbs.
If you want to have meat on your pizza,
Canadian bacon is the healthiest choice.

I love it that my husband doesn't like pineapple
on pizza . . . because that means MORE FOR ME.
I have pizza greed.

I had an all-wood pizza peel for not quite two years--it split into two pieces and I limped along with that for another year, awkwardly using both halves until I finally bought a metal one with a wooden handle--I've been using it for EIGHT years now.  I also use it for artisan bread, for grilling pizza, and for spatula-ing up other big things on the grill.  

I've tried so many different recipes for pizza dough, but I always come back to this one from my friend Jessica: it's the easiest and the yummiest, and honey is a MUST.  I make pizza at least twice a month, and this recipe can't be beat.  Use olive oil and as little flour as possible for a soft crust.  I usually make three thick crusts instead of four regular crusts.

Here are some step-by-step photos I took of the kids' cheese pizza.

Complement this recipe with Best Pizza Sauce (and topping) Ever.