1 1/2 Cups of Warm Water
1 Package ( 2 1/4 Teaspoons) of Active Dry Yeast
3 1/2 Cups of White Flour (Or bread flour if you have it)
2 tbsp of Olive OIl
2 teaspoons of Salt
1 teaspoon of Sugar
Instructions: In a large bowl of a heavy duty mixer (I use a Kitchen Aid) Add the warm water and yeast. Let it sit for about 5 minutes until dissolved. Using a dough hook, mix in Olive OIl, Flour, Salt, and Sugar. Mix until dough is smooth and elastic. Coat a bowl in olive oil, and roll the dough through it until coated. Cover with Plastic Wrap and let sit in a warm place until the dough doubles in size. (about 75 degreesF) I put it in my oven on warm. I waited about 1.5 hours, for it to rise. If you do this oven trick, let the dough cool before handling or it will be very sticky and hard to manage.
Putting the Pizza Together: I used 2 Springform Pans, coated lightly in Olive Oil, and spread the dough until it covered the bottom. Poke holes in the crust, and coat lightly in Olive Oil. Pop in the oven at 450 Degrees F for about 5-8 minutes. Just enough to lightly crisp the rust.
Spread Pizza Sauce in a thin layer on the Pizza Crust.
In a sauce pan, put half of a Chopped Tomato and small Red Onion in a little Olive Oil, and coat with Garlic Salt and Pepper.
Cook for 5 minutes on medium heat, until onions slightly caramelize.
Put the tomatos and onions on top of the Pizza Sauce and coat with Shredded Mozzarella Cheese. Cook for about 12-15 minutes, until cheese is fully melted and slightly golden.