Homemade pizza is one of the best and simplest meals to make at home. I know a lot of people who are afraid of yeast doughs, I used to fear making them as well. But, after a little practice you'll see how easy they can be. I usually make enough dough for four pizzas because the dough freezes very well and you can take it out of the freezer the morning before you make it and leave in the refrigerator, it will be ready when you get home. After you roll out the dough to your specifics, whether it be a thin crust or a thicker crust, round or oblong, you will find that this blank canvas can be topped with almost anything. I usually make a simple tomato sauce or use pesto for my pizzas, but my dad always uses a creamy garlic sauce, which is still my favorite. Feel free to experiment with any toppings you like. One thing that I do recommend though is to get a pizza stone. You won't regret it. These are great for making pizzas, reheating pizza, and making many varieties of bread. A great investment for relatively little money.
Adapted from Martha Stewart's recipe (this makes enough for 4 pizzas)
2 tbsp. active dry yeast
1 1/2 cups warm water (100 degrees to 110 degrees)
4 cups all-purpose flour
3 tbsp. extra-virgin olive oil, plus more to coat bowl
Corn meal to coat bottom of pizzas
1) Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. Stir well.
2) Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.
3) Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
4) Place in a well-oiled bowl, turn to coat with oil, and cover loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes.
5) Freeze dough until ready to use or store in refrigerator if using same day
6) When dough is ready to use place on lightly floured surface and roll out or stretch with hands to form pizza shape (I prefer mine to be very thin)
7) Preheat oven to 500 F with pizza stone on bottom rack
8) Coat bottom of crust with corn meal until lightly coated and place on pizza peel or wax paper
9) Top with sauce, cheeses, and toppings (be careful not to add too much)
10) Carefully slide pizza off of peel or wax paper onto stone and bake for 8-10 minutes, until desired crispiness
11) Carefully remove from oven and slice and enjoy!