Gail writes:  

"Eight years ago my husband relocated us to
 Memphis, Tennessee from the New Haven Connecticut area.

 (webmaster's  note: "New Haven is the Home of Pepe's and Sally's Apizza.) 

After many attempts at finding the perfect pizza in Memphis (a task that is not possible), I decided to develop my own recipe and perfect the art of pizza making in my own kitchen. In order to attain the perfect crust I import my water from the New Haven area 
(by way of relative who visits us or when we return home for a visit). 

The secret of the "best pizza" is in the crust. The secret of the crust is in the minerals found in New Haven water. Beef tastes best when fed corn, and vegetables taste best when fed fertilizer. So, does it not follow that yeast do their best job when fed the minerals they like best? I am convinced this is what has helped me attain "the best pizza" in Memphis.

Gail's Award Winning Pizza!

• 1 pkg. active yeast
• 1 3/4 cups warm (110-115F) water (microwave for 1:15 minutes)
• 1 tsp. salt
• 1 tsp. extra virgin olive oil or flavored oil
• approximately 5 cups Bread Flour (Check out the Caputo flour from  fornobravo.com)
  

1.  In a food processor or mixer with a dough hook, combine yeast, pinch of sugar and 1/4 cup water, allow yeast to proof, about 5 minutes.
2.  Add salt, oil and 5 cups of flour. Cover and begin processing slowly adding remaining water. Pulse several times in food processor until dough balls together, or using the dough hook kneed about 5 minutes until dough is shiny and elastic.
   Place the dough on a floured work surface adding additional flour if too sticky. 
3. Spray large bowl with oil flavored spray. Add dough and turn the dough a few times to coat with the oil.
4.  Cover the bowl with plastic wrap and place in a warm place (I use the microwave). Allow the dough to rise for about 1-2 hours, punch down and allow to rise again. The longer the dough is left to rise, the tangier the flavor of the crust will be.

Of course, you need a pizza & baking stone for best results.  fornobravo.com has a great selection. Also, I bake my pizza's in 2 different ovens, 1st oven preheated at 450 for at least 1/2 hour and the second oven at 500, also preheated.

• 8 oz can tomato sauce (or home grown jarred tomato juice - this is what I use)
• 1/3 small can tomato paste
• 1/3 cup red cooking wine
• 1 tsp. dried basil
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/8 tsp. black powder
• sprinkle of red pepper flakes to taste
• 1/2 tsp. oregano
• 1 tsp. parsley
• 1 inch anchovy paste
• 2 tablespoons grated cheese
• 1 tsp. extra virgin olive oil

Mix all ingredients in a small pan and simmer over medium heat for about 30 minutes.

Bob's Favorite Topping

• 6-7 Fresh Roma Tomatoes, sliced, rinsed out (to remove the seeds) drained and towel dried.
• 1/2 lb. bacon (precooked in microwave about 10 minutes)
• fresh basil

1. Roll out the pizza dough on a floured surface. This should be rolled out until you can no longer stretch it without it ripping, very thinly. 
2. Place rolled out dough on pizza paddle which has been sprinkled with polenta (keeps the bottom crunchy and does not burn in the oven, unlike corn meal). 
3. Brush olive oil all along the edges of the crust. 
4. Add a thin layer of sauce, about 1 soup ladle's worth. 
5. Top with lots of mozzarella, about 2 cups. 
6. Add fresh tomato slices. 
7. Top with olive oil and bake in a preheated (heat for 1/2 hour once it comes up to temp) for 10 minutes. 
8. Remove from oven and top with bacon. 
9. Place pizza in second oven which has been preheated at 500 degrees and cook for an additional 2 minutes. Remove from oven and top with fresh basil. 
10. Umm, enjoy....