How to Make Homemade Pizza (in 30 minutes)

It is Saturday evening, and as usual, our weekend ritual did not cease. My husband loves pizza.--Confession: I do too!-- From the time we got married, I have been working from day one to make the perfect pizza. My poor husband has had to put up with the all-too-many failures, and I still fail occassionally. Of course, my mother-in-law makes the perfect crust; but, alas, you must use yeast (and wait...and wait...and wait...just like that homemade pasta from the kneader's kitchen). Thus, I have attempted to create a 30 minute pourable crust. The crust, I dare say, is most important. Too fluffy or crisp and the whole thing is ruined. Without it, it would just be a pile of soggy meat and vegetables.

Oh, but the crust without the toppings would just be bread. The pepperoni, the salami, the ham, the sausage, the chicken...and that's just for the meat lovers. The zucchini, the tomatoes, the bell peppers, the onions, the mushrooms, the mozzarella and cheddar cheese...scrumptious toppings. And yet, without the sauce it would just be dry. The spices, the tangy tomato sauce, the creamy luscious Alfredo dressing, the spicy buffalo for heat...all unique and delectable.
"The more toppings the better!" we always say.

Have you noticed I love food? And have you noticed I love the church? Christ is the necessary foundation for the perfect church. The One that establishes us and makes us delectable. Without Him, we would just be a soggy mess. But the variety is SO good: the elderly women who hardly speaks, but will always bring you a pie when you need it the most...the loud mouth man, who without him, there would be no direction....the fast and furious mother with five little ducklings in a row that tries to attempt to organize a tea and conduct VBS on top of teaching Sunday Bible school...the soft-spoken but structured man who utters a word only when truth is needed. All of them are founded on Christ Himself. All of them work together through their differences to enhance the flavor of one another. "The more the better!" we always say.

The perfect pizza.

The 30-minute Pourable Pizza

Crust:
2 cups all-purpose flour
2 tsp salt (garlic salt is even better)
2 tbsp Italian seasoning
3 tbsp sugar (yes, sugar)
2 tbsp baking powder (double acting)
1 cup milk
1/2 cup water
2 eggs

Sauce (we prefer the zesty italian or pasta sauce for more flavor)

Toppings:
"The more the better!"

First 7 minutes
1. Preheat oven to 400*F.
2. Meanwhile, mix dry ingredient (first 5) in large mixing bowl with whisk.
3. Add wet ingredients (last 3) and mix with whisk.
4. Pour two large, greased cookie sheets (or pizza pans), making 2 mounds.
5. Spread mounds into 11 inch circles by slowly tilting the cookie sheet in a circular motion or use the back of a spoon. (It is very important to get the batter thin and level as the batter will double to triple in thickness. If thick, the batter will end up like cake. If thin, the batter will rise to a normal size. For an even denser and thinner crust, leave out the baking powder and cook longer as the batter will be thick. If your pans are too small, make a rectangle crust on a cookie sheet).

Next 13 minutes
6. Bake for 10-15 minutes or until golden brown.
7. Meanwhile, prepare toppings by chopping into bite-sized pieces. Prepare sauce if needed.

Last 10 minutes
8. Carefully remove pizza from the oven and spread sauce until 1 inch from sides. Use back of spoon.
9. Place toppings on top of sauce, leaving cheese for last. Sprinkle cheese over top.
10. Bake for another 10 minutes or until cheese is melted and toppings are heated through.
(Set table and clean up while waiting on finishing touches)

ENJOY!