New York Ninja Pizza

— Instructions —

1. Preheat the oven to 475 degrees F (246 degrees C).
2. For each ball: place the dough on a pizza pan that has been dusted with cornmeal (or flour).
3. Shape the dough into a thin, flattened disc with your hands. Use your fingers or the palm of your hand to press the dough, leaving a raised outside edge.
4. Using a spoon, spread sauce on dough, leaving at least a one-inch border.
5. Add toppings and cheese somewhat quickly so the dough does not stick to the pan. (If you want marshmallows, add them after the pizza comes out of the oven.)
6. Bake 10-15 minutes.

— Instructions —

1. Add yeast and water to a large bowl.
2. Let sit until bubbly (about 5 minutes).
3. Blend in salt and 1 tablespoon oil. Optional: blend in sugar.
4. Gradually blend in flour. If too sticky, add more flour.
5. Knead dough on a floured surface until smooth and elastic (about 10 minutes).
6. Shape dough into a ball, cover with a towel, and leave in a floured bowl or on a floured surface until it has doubled in size (about 1 hour).
7. Split dough into two balls of equal size.
8. Wipe each ball with extra oil, and place in sealed container. Refrigerate for at least 12 hours and up to four days. This cold fermentation step is optional, but makes the dough taste good.
9. If the previous step was followed, remove from fridge and warm to room temperature (about 1-3 hours) prior to using dough for pizza. This is another optional step, but makes the dough easier to stretch.

— Instructions —

1. Mix all ingredients in a blender until a smooth sauce forms.
2. Spoon mixture into a large skillet.
3. Cook over low heat for 30 minutes (do not boil).

— Gallery —