Pizza
Dough:
1 1/2 cups warm water (105F)
4 1/2 cups bread flour
2 Tbsp. olive oil
2 1/2 tsp. granulated sugar
2 1/2 tsp. salt
1 tsp. yeast
1/2 cup cornmeal

In a large bowl, dissolve sugar and salt in water. Add oil and flour and stir with heavy spoon for 1 minute. Turn out to a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes. Divide in two.
Roll each portion into a ball. You want a dough ball without visible seams except the bottom. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

(Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.)

Sauce:
1 (6 ounce) can tomato paste
6 ounces warm water
3 Tbsp. grated Parmesan cheese
1 tsp. minced garlic
2 Tbsp. honey
1 tsp. anchovy paste (optional)
3/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/8 tsp. Hot Shot
salt to taste

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

My Notes: I always double the recipe for the sauce because we like a lot of sauce on our pizza. Since I got a new mixer I've changed the way I make the dough. I put the flour and yeast in the mixer with the dough hook and let that mix while the salt and sugar dissolve in the water. I keep the mixer going while I pour the liquid ingredients in and let it mix for about 5 minutes or until a ball starts to form, then I knead it. Seth usually tops his pizza with pepperoni (not the pre-sliced stuff, but the stick kind that we slice ourselves). I usually put chicken on mine. We've also done olive, peppers and onions and sausage for friends.