PIZZA!!

I love making pizza. I'd still be working at a pizza joint if it paid anything. Since it doesn't, I had to find me a good pizza dough recipe. Now I can make better, cheaper, and healthier pizza in the comfort of my own home. And now you can, too!!
I made 2 different ones today. One with spinach, bacon, and tomato. Yeah, basically a BLT pizza. The other with feta, roasted red peppers, green olives, sun-dried tomatoes, and roasted garlic.
For 1 dough:
200 g white bread flour (I have been messing around with the ratios on this dough for a while. I usually make up ~1/5 of the amount with wheat flour. I also recently decreased the total flour from 225g to 200 to make a thinner crust. Do what you will with it.)
1 packet yeast
3 pinches sugar
1 pinch salt
stir together
Mix the following 3 ingredients together and add to dry mixture
1/3 cup water lukewarm
1 tbsp olive oil
90 ml milk
Stir it up little darlin' til you've got a nice dough ball. Adjust flour/water as necessary.
Turn out onto a floured surface and knead for about 5 minutes. Form into a ball. Lightly oil a bowl. Transfer dough ball to bowl and turn to coat. Cover with plastic wrap/damp towel. You can let it rise at RT for ~1-1.5 hr and it will be ready to go. I pull kind of a Reinhart method and put it in the fridge after letting it rise for about 30 min. This way it slow proofs until taken out. You can do this the night before and then use it the next day. In this case, I did it this morning and then pulled it out for tonight. Either way, you want to give it at least an hour to take off the chill and maybe 2 to let it finish rising.
When you shape this baby don't be stingy on the cornmeal. This will keep it from sticking to the counter, baking stone/pan, and will allow easy transfer. Cover your work area with cornmeal and turn out the dough onto it. Press down in the center to flatten it just a little bit. Place the side of your hand (kind of like a curved karate chop) about a cm from the edge and rotate the dough. This will form the crust and help to stretch out the dough a little. Bring the dough up onto the back of your hands and gently stretch and rotate to shape it. Conversely, start tossing if you feel comfortable doing it. It's a lot quicker and really isn't as hard as it looks...once you get the hang of it. Once done, lay the dough down on a cornmeal covered pan or other flat surface to transfer to a baking stone (it's fine if you don't have one but they are nice).
When you go to cook this thing jack the temp on the stove up as high as it will go. The higher the temp the better the crust. Most big-time pizza joints (no, not papa john's or mellow mushroom, the real places) cook at upwards of 600-800 degrees F, some even 1,000. My oven goes to 500 and that's just fine. If you have a baking stone let it heat up in the oven. Transfer the pizza from whatever you've got it on to the stone with a gentle, but quick, back and forth shaking motion. At 500 deg F and with a baking stone it will cook in 5-7 minutes. On a regular baking tray give it at least 10 minutes.
Note: At that temp things like spinach and sun-dried tomatoes will burn. Put them on before the cheese and other toppings. Then add cheese et. al on top. This will protect them.

For the sauce:
Fry up some garlic in olive oil. Add a bay leaf. Add a can of crushed tomatoes. Add basil, oregano, thyme, a couple pinches of sugar, some salt, and a bloop of red wine. Stir. Simmer. Taste. Do what needs to be done.