DOUGH

In a mixing bowl fitted with a dough hook, mix together all the ingredients.

Mix on low speed until dough is formed. If you are using a large enough mixer, you can continue mixing on medium speed for 5-10 minutes until dough is smooth and does not stick to the bowl.

I have a 5qt mixing bowl and at this point, the dough began climbing the dough hook, so I did the second step by kneading on a floured surface for 10 or so minutes until the dough felt smooth and elastic.  

My dough ball measured about 77 ounces at this point. I scaled into 7 oz balls to make 11 personal size pizzas. I like this size, the dough is still relatively easy to maneuver without ripping and it fits in my baking sheet when rolled out. If you want to scale this to make larger or smaller pizzas, feel free – just know this will change your baking time. 

Flatten each scaled dough piece and spray with water. Fold the corners in on themselves and roll on the counter into a ball. You might need to coat your hand in flour to help the dough ball from sliding.

Leave the dough balls on a corn meal floured countertop, for about 30 minutes to an hour. The dough balls will puff. 

After the dough has rested, roll out to desired thickness. 

SAUCE

While the dough is resting, make the sauce. Pour the box of strained tomatoes into a large sauce pan. Once it begins to simmer, add the salt, honey and marsala wine. Simmer about 5 minutes. Add finely chopped garlic and dried basil and oregano. I like a sweeter sauce, so add the marsala and honey to your tastes. 

TOPPINGS

My family loves sausage, pepperoni, olives, green bell peppers and red onions – and of course Mozzarella cheese.  Not to mention fresh garlic and a sprinkling of dried oregano and basil on top. Sometimes I will use fresh basil, but I like to add this after baking so it doesn’t scorch.  If you are using sausage, be sure to cook before using as a topping – it will not be in the oven long enough to cook.  If you want a toastier crust, brush the exposed edges with a little olive oil before putting in the oven.

BAKING 

Heat oven to 450 degrees. 500 degrees is even better, but I don’t like how my oven cooks at this temp.  I like to use a parchment lined baking sheet to cook the pizzas – mostly because burned on cheese is my nemesis.  I position the racks in the oven to be the second and fourth settings, so I have room for two baking sheets with a little room between for air to flow. I cook for 15 minutes, then rotate and switch racks (move top pizza to bottom rack and bottom pizza to top rack). Cook for another 5-10 minutes. If you want a crisper bottom, remove from the baking sheet and cook directly on the oven rack for a couple minutes at the end. (This part is a little tricky to maneuver. If it’s much larger than a personal size, you probably will need a pizza peal.)