How to make home-made pizza

At least at the moment, you guys love this more than take-out.

Here's how I make it.

1. Buy a pizza stone or two. I usually cook with these in the oven, but you can use them outside on the gas grill too.  IMPORTANT:  Preheat the oven to 420 with the pizza stone in it.  (The photos show an oven set at 410 because our fire alarm goes off when I set it any higher.)

2. Get a bag of shredded cheese.  I don't recommend reduced fat or 2% because it doesn't melt as well. A pound of cheese will cover two pizzas, but you might want more.

3. One can of tomato sauce.  Generic is fine.  Don't get the paste.  One can is usually enough for two pizzas.

4. You'll need about a table spoon of corn meal.  This is crucial.  I used to make this on foil with olive oil (so that the crust didn't stick), but a cornmeal on the pizza stone is way better.

5. Get a bag of pizza dough.  I've found that whole wheat works/tastes best.  I like to wait until the bag expands and blows up a bit as the yeast in the dough "gets a life of its own."  I'm not sure of the science behind this, but kneading the dough seems easier and in the end, I tend to get a thinner and better-balanced, crispy-yet-doughy crust.

6. Add a tablespoon of flour to a plate.

7. Knead the dough, dab it into the flour, and stretch it into a circle.

7b. I usually do it over the sink to contain the flour mess.

8. Once you have it relatively thin and in a circle shape, set the dough on a plate.

9. While it's on the plate, take the hot pizza stone out of the oven. Then add about a table spoon (or more) of cornmeal to the stone.  Spread it out with a spoon.  You want even coverage.

10.  Work quickly so the stone doesn't lose its heat. Spread and thin the dough out as best you can and lay it on the cornmeal-covered pizza stone.

11.  Then dump about half of the tomato sauce from the can onto the dough and spread it evenly with a spoon.

12. Cover it with cheese and any other toppings you want.

12. Put it in the oven for 10-12 minutes until the cheese starts to brown.

13. Let it cool before slicing. You should be able to slide the whole pie around on the stone if the cornmeal did its job.

14. If you want it to cool faster, slide it onto a room temperature plate. Slice it up and enjoy!