Perfect Homemade Pizzas

Dough:
3/4 cup warm water (105F to 115F)
1 envelope active dry yeast (not rapid rise)
2 cups bread flour (or all purpose)
1 tsp sugar
3/4 tsp regular table salt
3 tbsp olive oil

Pour water into a small bowl and add yeast, stirring to combine. Let stand 5 minutes.

Spray a large bowl with nonstick cooking spray. In a food processor fitted with plastic dough blade (the metal blade will work in a pinch), combine flour, sugar and salt. Pulse 3 times to combine ingredients, then add the yeast mixture and the oil (you may used infused oil, such as rosemary/garlic oil for added flavour). Process until dough forms a ball (it will be somewhat sticky; however, when processing it may require up to 3 tbsp additional water to form into a ball). Turn dough out onto a lightly floured surface and knead until smooth, adding up to 3 tbsp flour (in 1 tsp increments) if it is very sticky. Knead for 1 minute and place in prepared bowl, rolling around to coat the surface with the nonstick spray. Cover bowl with a dish cloth and place in a warm area, free of drafts until doubled in size, about 1 hour. Punch down dough, divide in half, and continue with pizza making.

Heat oven to 425F.

Roll pizza dough half out into a circle shape (for a thicker crust, use the entire doughball for one pizza). Top with marinara sauce (or tomato sauce that has been jazzed up with spices and herbs), any veggies you enjoy (I used red, yellow, orange, and green peppers, as well as sautéed mushrooms on the photographed pizzaette), and a combination of Mozzarella, Cheddar and Romano cheeses. Bake for 12-15 minutes, or until crust (and cheeses) have browned nicely.

Makes 12 slices, enough for 6 servings.