Before putting the sauce on, we brush it with olive oil, cornmeal (which may change, since I seem to have a corn sensitivity), dried basil, dried oregano, dried thyme, dried parsley, and dried rosemary.

For the sauce, we use Tyler Florence’s tomato basil sauce recipe (http://www.foodnetwork.com/recipes/tyler-florence/tomato-basil-sauce-recipe/index.html; it’s really yummy in the summertime with fresh crushed tomatoes instead of canned!).

For toppings, we do some kind of combination of meatballs (cut up), tomatoes, onions, bell peppers, fresh basil, feta cheese, zucchini, cut up bacon (cooked), dried oregano, and parmesan cheese (over all of the other toppings). Sometimes, we eat it all together like that. It all depends on what’s on hand!

My husband’s SAD-following, fast food and preservative-loving grandmother told me that she loved my pizza, and that I’ve ruined pizza for her forever, because she’ll never be able to eat it from any pizza place again. Whoohoo!

Did want to add a tip for anyone interested in getting a round pizza. If you’re like me and have a difficult time getting that round pizza, you’ll apreciate this tip.

Learned this off the Food Network WAY back in the day when we had cable. Roll your dough up into a ball. Using your index and middle fingers, press down in the middle, and start working your fingers in a circle to push out the dough. The dough should be pushing itself out as you continually work in a cirucular motion to push the dough out. Once you can stick a bigger part of the top of your fingers onto the dough, you can work more quickly by using the top of your fingers to continue to work in that circular motion to push the dough out.

I’m sure someone else has a better way, but this worked so well for me and I’ve been doing it ever since! Hope this helps someone.

Next time, we will add some extra seasonings and such to the dough to give it more flavor. We did make “stuffed crust” by adding some string cheese to the crust (pulled apart in smaller pieces to melt easier and wrapping the dough around it). Came out perfect! We also made a “dessert” pizza, which I honestly think we’ll need to stick to white flour for, because well…it’s dessert pizza. We can cheat here and there.

Thank you for the wonderful recipe! First time soaking and it worked out well with your directions! I’ll be experimenting more with soaking in other recipes.