Jar of warm water, Tblsp of sugar and a package of yeast.
Measure out flour according to one of the popular recipes, whatever size you want of course. Just make sure there isn't too much water in it.
You want red sauce ? Are you wiling to spend some time ? Put ried rosemary and fenel seeds in a pouch made from a coffee filter. Boil in water until water gets brown. It also reduces. ;Do this in a small frypan. Once it is brown, take out the bag and if it is not completely clear strain it. Ten put in finely chopped garlic and oinon to taste. Add a littrel olive oil, and white chardonay is not bad if not too much. Then after all that is softened and the other spices. Basil, oregano, thyme, celery seed, others will go but thewse will do the trick. If you want really spicy sauce use a tsp each and only one eight ounce can of sauce, if not so spicy is desired which you might prefer anyway, use two eigth oiunc cnas of sauce. Get the kind with no sugar. You can aalso add ceyenne pepper to taste.
Cook her down, then if it is a sorta flat pan like I intended it should get thick, requiring the addition of water.
After an hour turn it off.
During that time the yeast has proofed for sure. You could have been cutting up veggies etc. for it. Throw the yeast mix in the dough with a tsp or so of salt, the one requirement here is that it not be too much, else you have to add floor which can throw everything off a bit.
Let er rise, pop er down. Let er rise, pop er down and then press into the pan. (do not try to stretch it, PRESS it and make it spread, it wil take a few times before it relaxes, a warm room is better)
Once pressed out throw a BIG spoon of sauce, or pour it in the middle. Then you tilt the pan every which wway to spread the sauce. There will probably be a bit more in the middle bit that is fine. The cheese goes i n the middle and you sprad it with your hands. This will push the sauce out to the sides.
You have sauteed the sausage, that goes on first, and then is pressed into the cheese. All else goes next except the pepperoni. All else, some may be sauteed if you choose. The pepperoni go on last so it can get crisp.
Bake at 450ºF. (greased the pan a bit earlier hopefuly) When getting close, like when the top is starting to get a bit brown stick a spatula under it and see if it is stuck or starting to unstick. Do not go all the way under.
After you got the edges loose, take a mitt and SHAKE the pan. When it is done it will release and pose no problem coming out. It will practically slide out onto your cooling pad or whatever you got. Do yourself a favor and do not cut the pizza in the pan. Even a cheap aluminum one still works better when it is kinda smooth.
This should get you a pizza that is like what you order but better than most places. There are probably about 20 pizza places around here and mine beats all but two.
Once you have command of the basic deluxe as everyone can call for, then time to get creative.
(I hope I didn't leave out anything important)
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