I prefer a thin crust pizza so I'm able to stretch this recipe to make three pizza crusts: two savory meal ones followed by a dessert one. Before making it for company you can test it out to see how thick you prefer the crusts so you know how many pizza crusts you get from this recipe. Remember to alter the cooking time accordingly.
This is a meal I make when I want to get the first pizza on the table in 15 to 20 minutes; yet am prepared to repeatedly get up while everyone eats to make the next pizzas. Eating while we make the second and third pizza makes for a more intensive meal, but there's less pre-meal cooking and less dishes than other meals may create. Since my the kids love pizza... especially the last dessert pizza... they are willing to wait between courses.
This is a breeze with our stand mixer with a hook attachment and our immersion blender (for the tomato sauce), but I'm sure they could be made easily without.
Start by preheating the oven to 425 degrees Fahrenheit. If using a pizza stone don't forget to add it before the oven heats up.
I start by throwing the first three pizza crust ingredients (yeast, warm water, and sugar) into the stand mixer bowl and give it a quick mix. This can sit for a minute while you make the sauce.
Pour the contents of the diced tomato can into a small pot. Add any preferred seasonings to your tomatoes; to taste.
Break up the tomatoes with your immersion blender. You could probably also use a blender and then return it to the pot if there's too much liquid.
Leave the sauce to simmer until you're ready to pour it on the crust. Turn it off if it reaches your preferred consistency before than.
Add the flour, olive oil, and salt to your pizza dough. I then use my dough hook and turn it on to low until it forms a ball and the sides of the bowl are cleanish.
If it's too sticky and isn't forming a ball you can always add more flour and mix it more. If it's too dry you can add a dab of water.
Divide your dough into two or three portions (depending on your preference and plan) and start by rolling out the first portion. I find it best to flour my counter and the dough. Roll it out one way, flip and rotate it 90 degrees, roll out, repeat while flouring when it gets sticky. Roll up the edges of the pizza crust to keep the toppings in if needed.
Prep the rest of your ingredients. Grate your cheese, empty your pineapple into a bowl with a fork for dishing, open your pepperoni, etc. Make sure everything is ready and accessible for the first pizza.
Once the oven preheats I take out the pizza stone, transfer the pizza to the stone, and put it back in the oven to bake for 5 minutes.
When the pizza crust is browned and ready take it out of the oven. Sometimes there are bubbles in the dough. I either squish the crust back down or, if hardened, break the top of the bubble.
I pour half of my tomato sauce on the pizza crust, spread the sauce so it covers everything, and then add the other pizza toppings. This normally consists of pepperoni, pineapple chunks, and shredded cheddar cheese.
Once decorated I throw the pizza back into the oven for five minutes or until the toppings are hot and the cheese is all melted.
While the first pizza cooks I roll out the second pizza crust so it's ready to go.
After the pizza is done I pull it out, cut it, dish it, throw the second pizza crust onto the stone, and then through it into the oven to cook for five minutes. Repeat the process.
My default dessert pizza doesn't need the edges of the crust rolled up. After the crust precooks I top the pizza with Nutella (a bit hard to spread) and then sprinkle cinnamon sugar overtop. I then bake it for 5 minutes. During the process the Nutella hardens and it tastes incredible.