I have been on a quest for years to make pizza at home as good as at a restaurant. It has been a long road. I finally gave up 6 months ago on trying to make my own crust and just started using Rhoades bread dough. That made a big difference. Then this weekend I told Chris I would be making pizza this week. He asked if I'd put fresh garlic on it. He loves it. So, I agreed. The result was "The best pizza ever" (in my book anyway!) The garlic added so much flavor. I think it's what's been missing the whole time. Here it is:
1 loaf frozen dough, thawed (let it rise just a little and it's easier to shape)
I use a 16" pizza round (I like thinner crust), I have also used a big rectangle cookie sheet
Pizza sauce (I use traditional Prego spaghetti sauce, we like a sweeter sauce)
Mozzarella and Parmesan cheese (sometimes I add a little cheddar, too)
mushrooms (I live with uncultured swine, who only like these 3 toppings)
Last night, I added the following to my half and Chris and I loved it:
zucchini, onions, red bell pepper, sliced thin and roasted in oven with olive oil and salt & pepper
fresh garlic, pressed and sprinkled on after the initial cheese (I used 2 med cloves)
fresh tomatoes, sliced
The order is: dough, sauce, mozz cheese, garlic, pepperoni and other toppings, more mozz and parmesan.
Bake at 425 for about 17-25 min. (give or take depending on amount of toppings) The crust needs to be nice and brown. You have to be patient or the middle will be doughy.
1 pizza feeds my family of 5, usually without leftovers.
Reheating tip: Pizza is always gross reheated...until now! Heat it up in a skillet on the stove. I put a lid on it, so the top gets hot faster. Watch it carefully, so you don't burn the bottom. It gets nice and crispy again. Closest thing to fresh pizza.