The only challenge in making super-fresh pizza is refraining from piling it so high with goodies that there is no way you could possibly pick it up and eat it because even the best doughs will crumble to the weight. I started my own pizza obsession with those thick, cheesy, and tasty flatbread starters that's just waiting for the ten tons of toppings. From there, I moved into bread machine dough, then no-knead dough, and now my personal favorite -- Robbie's Thin Crust Pizza Dough.
The recipe is easy, incredibly quick, and creates the perfect crispy, thin crust. But, if you happen to like it thicker, it's also pretty darned tasty rolled out thicker and smaller. For the pizza above, I started the dough, and got the other ingredients going while the yeast and water rested for 8 minutes. To make it extra crispy, I even threw the dough in the oven for a few minutes as I finished gathering the toppings. What came out was pizza heaven.
Another quick tip: If I don't have sauce, I mix together whatever I can find into a pseudo sauce. the tasty concoction above came to be from a small amount of frozen meat sauce, leftover vegan pesto, some jarred salsa, and olive oil.
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