Part III: The Pizza

Are you ready to make pizza? You've had the dough stored in the fridge for a few days now, as well as some left over marinara or pizza sauce from the other night right???!!!

Spoon on your sauce over the pizza dough...more or less, whatever you prefer.

Cheese and toppings...cheese combination is very important. I like to use 1/2 mozzarella, and 1/2 provolone with a little grated Parmesan/Romano.
Other toppings: peppers, onions, mushrooms, broccoli, garlic, spinach, sun-dried tomatoes, sausage, ground beef, chicken, olives, etc. etc.

If your not baking your pizza on a stone I would recommend baking in the oven before you put the cheese and toppings on...Spoon on your sauce then bake for 10-15 minutes at 400 degrees.

This is what it will look like. Baking it twice ensures a crispier less soggy crust on the bottom.
Remove from oven and Sprinkle liberally with cheeses (don't skimp) then add your other toppings. Bake again for 15-20 minutes at 400 degrees, or until cheese starts to brown on top.

This pizza was absolutely the best...with spinach, fresh garlic slices, and a little onion.

Tips:
- The hotter the oven the better, try it at 450-500 degrees but just watch the pizza, it will bake fast!
-The hottest place in the oven is the bottom...place your pizza as close to the bottom as possible.
- Pizza crust baked on a stone only needs to be baked once (with all toppings) if baked twice the crust becomes overdone and hard.