Instructions for 4 individual pizzas using pans from Williams-Sonoma

Ingredients for the dough
2 tsp yeast
14 Tbs water
2 Tbs sugar
8 Tbs oil
1 1/2 tsp salt
3 C flour

In a medium sized bowl add yeast, water, and sugar.  Stir slightly and let it sit for a few minutes to let the yeast proof.  Stir in oil and salt.  Mix in flour one cup at a time until it is all incorporated. Knead the dough for a few minutes.  It should be soft but not sticky.  Let the dough rise for 45 minutes.

Preheat the oven to 475F with a pizza stone or cast iron pans in the oven.

1.  Lightly brush each pan with oil or spray with cooking spray.

2.  Divide the dough into four quarters.  From each quarter piece cut about a quarter off and reserve for the top.

3.  Roll out the larger piece of dough and place it into the pan.  The dough should over hang the edge.

4.  Add the fillings of your choice.  We start with cheese and add everything else except the sauce.  We're still playing with how much filling to add, so add as much as you think will fit.

5.  Roll out the smaller piece of dough and put it on top and roll the edges to seal in the filling.  Cut the top to allow steam to escape.

6.  Put the pizza in the oven on the pizza stone or cast iron pan and bake for 15 minutes.

7.  Add the pizza sauce and cheese on top.

Easy Pizza Sauce: blend a 14.5 oz can of italian recipe stewed tomatoes, 1/2 can tomato paste, 1 garlic clove crushed, and 1 Tbs sugar in a food processor or blender.

8.  Bake another 15 - 20 minutes or until cheese has browned.

Notes:

- If you don't have a pizza stone or cast iron pans the bottom crust will not be as crisp but for the best result try putting your pans on the lowest rack in the oven. 

- My favorite topping is spinach and cheese.  Thaw a box of chopped spinach and press the excess water through a fine strainer.  Do everything possible to get as much water out of it as possible.  Add some salt and pepper and 1/2 C shredded mozzarella cheese.