Homemade Cheese Pizza

I love making homemade pizza. It's a labor of love. After getting the pizza sauce recipe, I like to think that I now have perfected cheese pizza. The recipe yields two large pizzas.

Breadmaker Pizza Crust
(from Breadman's The Corner Bakery Bread & Dessert Maker Cookbook)
In a breadmaker, add:
1 2/3 c. water (at 80°)
2 Tbsp. canola oil
2 Tbsp. sugar
2 Tbsp. dry milk
1 tsp. salt
4 1/2 c. bread flour
2 tsp. active dry yeast (one little packet)

Use the dough setting on the bread machine.

Shannon's Pizza Sauce

6 oz. tomato paste
about 1/2 - 3/4 c. water
1/3 c. extra virgin olive oil
2 cloves garlic, minced
salt to taste
black pepper to taste
1/2 Tbsp. dried oregano
1/2 Tbsp. dried basil
1/2 tsp. dried rosemary, crushed
Mix together tomato paste, water, and olive oil. Add seasonings, let stand several hours for flavors to blend. (This is also excellent with fresh herbs!)
 
To assemble the pizza: Pour a little olive oil in two large pizza pans. Push out the dough to fill the pans. (If desired, sprinkle a little garlic powder and parmesan around the crust.) Pour equal amounts of sauce on each pizza and spread. Add about 8 oz. Italian-blend cheese or mozzarella. Add any additional toppings you want. Bake at 425° for 12-20 minutes, or until the crust is cooked and golden brown. (You'll want to start preheating the oven a little before the dough cycle is over.)