1 cup water warmed to 110 degrees.
add 1 packet dry yeast and 1t sugar to water and let proof for 10 minutes.
Stir into 1 1/2 cups APF to which you have added 1 t salt. Dump on floured board and work for 5 or 6 minutes adding more flour as needed to make a soft dough. (I find using a bench scraper or wide putty knife is helpful in working the dough.)
Place dough in an oiled bowl and toss it around to coat it with the oil. Cover with a tea towel and let rise for about 45 minutes.
this is enough dough for a regular cookie sheet or two rounds.
For the sauce I use.
1 small can of tomato paste.
1/2 cup of water
2 cloves of minced garlic
1 t of dehydrated onion
1 T dry oregano
1 T dry basil
Mix and let rest while the dough is rising. This is enough sauce for two sheet pizzas. I usually make one and toss the remaining sauce in the freezer for next week.
I shape the pizza and top it then let it rest while the oven heats to 425-450 and bake it for 20 to 25 minutes. check after 20!
I usually scrounge around the frig. for toppings but, my personal favorite is cheese, sausage, mushrooms and black olives. I also like a tomato pie which is the sauce, a drizzle of olive oil and a dusting of Romano cheese.
Even if I am lavish with the toppings a sheet pizza costs about $4.00 bucks. I freeze the leftovers and reheat them right from the freezer to the oven.