I've tried lots of pizza dough recipes... everything from my "first generation" Italian neighbor's mom's "authentic" recipe, to frozen bread dough, to Boboli, to buying the raw dough from the pizza parlor downstairs. Believe me when I tell you that this recipe really nails it! It's everything you need in a homemade crust - easy, fast and delicious!

My "World's Best" recipe requires a food processor, so if you don't have one, then hang your head and weep - or go out and get one with the money you'll save ordering delivery pizza. While you're out, pick up the $29 pizza stone, paddle and cutter kit at Bed Bath and Beyond. It'll be worth every penny. It's so good that you'll have a hard time ordering out ever again, because it won't be as good as "yours."

Homemade Pizza... what could be better!Homemade Pizza... what could be better!

Pizza dough:

Place pizza stone in oven and heat to 500 degrees.

- 2 1/2 cups unbleached all purpose flour
- 1 1/2 cup Winter White whole wheat flour
- 1 cup quinoa flour
- 2 Tbsp. olive oil
- 1 Tbsp. Xyletol (or Erythritol, if it upsets your stomach at all... just a bit more expensive.)
- 1 teaspoon rapid rise yeast
- 2 teaspoons salt
- 1 3/4 cup hot tap water
Cornmeal or semolina to sprinkle on paddle

Put all the ingredients, except the hot water, in a food processor and start to process. Once the processor is doing its thing, drizzle the water in through the feed tube and continue to process until the dough forms a ball that does not stick to the sides of the bowl. This takes only about a minute.

Turn the dough onto a lightly floured surface and let rest for 5 minutes. (During this time, I whip up another batch to freeze - and also to use up the other teaspoon on yeast in the little packet.)

Knead the dough for a minute, then cut the dough in quarters. Lightly coat each quarter with olive oil and place each in a ziploc bag. Refrigerate them for up to 2 hours. (If you plan to freeze them, then do it now.)

Take the dough out of the fridge, take out of the storage bag, punch the quarters down and let rest for 5-10 minutes. This is crucial, because if you don't let it rest, you'll go crazy trying to roll it into a circle and get it to stay stretched out.

Sprinkle cornmeal or semolina onto the paddle and place the dough circle over it, then top in this order: Sauce, then cheese, then everything else. You do it in this order so that the cheese will not brown too fast. It gives the veggies time to cook.

Bake directly on the pizza stone at 500 degrees for 8-10 minutes.

Each quarter makes enough for 1+ persons. So now you have 3 more pizzas to share or freeze... Yum! Look at you, the pizza queen/king!

Here's a really good sauce recipe:

- 1 (28oz.) can crushed tomatoes that you've put in a strainer to get rid of excess liquid.
- 1/4 teasp. black pepper
- 1 teasp. dried basil
- 1 teasp. dried oregano
- 1 Tablesp. garlic powder
- 2 Tablesp. red wine vinegar or balsamic vinegar
- 1 teasp. salt

Combine all and simmer for 8 to 10 minutes.