Williams Sonoma Kids Pizza

2 1/2 cups flour
1 Tbsp active dry yeast
2 tsp sugar
2 1/2 tsp salt
1 cup warm water (105-115)
2 Tbsp olive oil
1 tsp vegetable oil
6 ozs mozzarella cheese
1 cup pizza sauce
pizza toppings of choice

In a large bowl (or bread mixer) combine water, yeast and sugar. Let stand 5-10 minutes until foam forms. Add oil, flour and salt and stir until rough, shaggy dough forms. Knead dough for 10 minutes or until smooth and no longer sticky. Gather dough into a ball and place in an oiled bowl, turning to coat. Cover bowl and let rise 45 minutes or until double in size. Sprinkle baking sheet or pizza peel with cornmeal. Using hands, gently stretch dough into a 14 inch round on a lightly floured surface. Carefully lift and place on baking sheet or pizza peel. Allow to stand 5 minutes. Brush edge with olive oil. Spread with sauce. Sprinkle with cheese. Arrange toppings over cheese. Bake on bottom rack of a 450 degree oven for 15 minutes or until the cheese is bubbling and the crust is brown. If using a pizza stone, preheat oven and baking stone to 450-500 for 45 minutes to one hour prior to baking pizza. Slide pizza off pizza peel onto stone and bake at 450 for 10-15 minutes or until crust is golden and cheese is bubbly. Allow to cool slightly, then slice and serve immediately.
Our favorite toppings are meatlovers using Italian sausage, browned and crumbled; pepperoni and Canadian Bacon. Amy loves plain cheese. Mom loves a vegetarian pizza with peppers, onions, tomato and basil. If adding tomatoes to the pizza, bake the pizza for 5-10 minutes first and then add tomatoes for the last 5 minutes so the dough does not become too soggy.