This pizza uses my Italian Dough Recipe for the crust.
When you get to the stage where you begin forming the dough, you want to take your two halves of dough and stretch them across two pizza sheets, no smaller than 10 inches and no larger than 12 inches each. The larger your pizza, the thinner the crust will be.
Continue with the dough recipe until time to cook the dough.
If you want crispy crust, bake the dough for 5 minutes before you add your toppings. If you want soft crust, don’t pre-bake your crust. The ingredients you use depend entirely on what you feel like having for dinner. Two favorites in my house are cheese pizza made with Ragu Spaghetti Sauce and the Fiesta Blend Shredded Cheese from Wal-Mart and a chicken pizza made with diced boiled chicken, Ragu Garlic Alfredo Sauce and the Fiesta Blend Shredded Cheese from Wal-Mart.
When you are ready to add your toppings, use more more than 1/3 cup of your favorite sauce. Any more than that and your crust will get really soggy. Pile on your cheese and toppings over your sauce and bake at 450 for 10-13 minutes for a soft crust, 15-20 minutes for a crisp and thick crust. Brush the crust with melted butter or olive oil when you take it out of the oven to keep the crust nice and moist, then let the pizza rest for 5-10 minutes before serving.