Homemade pizza for Dayana!

Okay, Dayana! Your tummy will never hurt again after following this pizza recipe. I've made it many, many times and it always turns out perfectly delicious.

DOUGH:

1 package of active dry yeast
1 1/3 cups of warm water(105 to 115 degrees) Any hotter, you will kill the yeast!
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
1 tablespoon of salt

In a large bowl, combine yeast and water and stir around until yeast is completely dissolved. Next add all the other ingredients. Mix by hand until a sticky blob. Then knead for about 10 minutes. Form into a ball in the bowl and coat with some oil. Cover with plastic wrap and let the dough rise in a warm place for about an hour to 1 1/2 hours. It should double in size.

Preheat oven, with stone inside. For about 45 minutes to 1 hour, let the stone heat.
While it's heating, divide the ball of dough into two halves, place into two separate bowls, and let the two balls of dough rise again for another 45 minutes. You can throw one of them in the fridge once it's risen and use it for another night. For the ball of dough you are going to use, take out of bowl and place onto a floured surface and stretch/roll the dough out to the desired size.

Open oven, toss some cornmeal on the stone, and place the dough on the stone carefully. Next brush your marinara sauce onto the dough, and lastly, add your toppings. Mozzarella, olives, sliced onions, basil and anchovies are our favorites! Bake for 15 minutes, and voila!!! You have a crispy crusted, divinely scrumptious homemade pizza, and a ball of dough left over for another pizza night.

***By the way, any old bottled marinara pasta sauce will do, but if you would like to make your marinara from scratch, too, here is a quick recipe I use:

1 32 oz can of stewed tomatoes
1 chopped yellow onion
2 cloves of garlic
3 tablespoons olive oil
basil, thyme and oregano (I at least try to use fresh basil)
salt and pepper

Heat a pan and sautee onion and garlic in the oil until translucent. Next add the can of stewed tomatoes and try to break up the tomatoes as best you can. Add your dry spices, plus salt and pepper. Let simmer on medium/low for about a half-hour, until nice and thick. Throw in your sliced basil leaves and let simmer for a few more minutes. This sauce is excellent for pizzas and for pasta.