Whos says i dont do requests? Everybody loves pizza, Pizza's production is divided into three main categories.
The dough, the sauce and the right cheese. Heres how:

Step 1: The Base - 1 1/3 cups Warm water (105F)
-1/4 cup Non-fat dry milk
-1/2 teas. Salt
-4 cups Flour
-1 Tbls. Sugar
-1 pk. Dry yeast
-2 Tbls. Vegetable oil (for dough)
-9 Oz. Vegetable oil (3 oz. per pan)
-Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes.
Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle.
Place in cake pans. Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Step 2: The Sauce - 1 cup Hunts tomato paste
-1-1/2 cups water
-1/2 teaspoon dried oregano
-1/4 teaspoon dried basil
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-1/4 teaspoon sugar
-1/8 teaspoon garlic powder
-1/8 teaspoon onion powder

Pre-mix the dry ingredients, mix, and set aside. In a small saucepan, combine tomato paste and water. Over medium high heat until bubbling, bring to a simmer. Add the pre-mixed spice, stir in well. Reduce heat to low, and simmer 35-40 minutes, stirring occasionally. Cover sauce and refrigerate until needed. Makes about 2 1/2 cups. (4 - 12" pizzas)

Step 3: Cheese - The cheese is a mixture containing mostly (80%) mozzarella with parmesan and ricotta blended with small part of fresh grated Romano.

Use stone ovens, as their main advantage is that they help to distribute the heat of the oven evenly to your pizza. The normal procedure is to put the pizza stone in a cold oven, and preheat the oven to the recommended temperature. Then you build your pizza on a pizza peel (the large, flat, wooden device with a long handle you see in pizza parlors), and move the pizza onto the preheated stone. In order to do this you must be sure to put cornmeal onto the peel first so that the pizza doesn't stick.

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