Homemade Pizza!!

So I have been craving pizza like crazy as of late, but I also have been wanting to make something homemade (you know there is a huge sense of accomplishment and pride when it is homemade;)) Anyway, my sweet and loving sister-in-law Allysen has been so patient and kind with me and my lack of baking talent. I can cook, saute, boil, all of that I simply cannot bake. She was so sweet and had me over to teach me how to make homemade wheat bread after I have had 3 failed attempts. I was given a confidence boost, but I still haven't gotten around to buying wheat gluten to attempt that one. So I thought today is the day I am going to bake a homemade pizza crust! I was super intimidated, and as you can see it looks a little funny (Cuz I made it stuffed crust!!). However, it was a major success! I want to make it more, and try infusing the crust with a garlic favor. Also, I want to change the main flavor of the pizza... not just plain old pepperoni and cheese. So here is the recipe:

Pizza Crust:

1 cup warm water

1 1/2 tsp. active dry yeast

2 tsp. sugar

3 cups of flour

1/2 tsp. salt

3 Tbsp. vegetable oil

Dissolve yeast in water. Using a mixer, blend in 2 cups of flour and remaining ingredients. Mix until well-blended. Stir in remaining flour. Knead on floured surface 3-4 minutes. Cover and let rest for 30 minutes (I put it in a glass bowl with a little bit of veggie oil and just turned the ball in it once, then I covered the bowl with saran wrap and put the bowl in the window so the sun could beat down on it directly and I actually left it for an hour). Punch dough down and shape into a ball. Roll out ball or stretch by hand to fit a 12" greased pizza pan. There was a ton of dough I feel like I could have rolled it out on a regular cookie sheet and made a little more pizza. (Note: for crisp crust, sprinkle a little cornmeal on pan after greasing {I used the cornmeal and it was perfect like pizza hut dough- not hard or crunchy).

Also, the sauce is up to you, but I made mine chunky by using diced tomatoes, ground meat, some alfredo sauce, and italian seasoning let it simmer for like 30 minutes. My secret to making it a quick recipe is to just make spaghetti a day or two before and make a little more sauce then you will need, and refrigerate like normal. That way it was a breeze. YAY PIZZA NIGHT!!!