Pizza

Make sauce first, as it must sit for a while.
2 pizzas' worth:

Cuisinart:

2 large cloves of garlic
then,
2 14 oz. cans diced tomatoes
2 tbs. Marie's rosemary olive oil.
salt, basil, oregano
1 tsp. erd wine vinegar

Let stand while dough rises.

2 pizzas' worth of dough:

0.5 cups warm water
1 envelope/2.25 tsp. yeast

Dissolve yeast in warm water, let stand 5 minutes.

Add, at room temperature:

1.25 cups water
2 tbs. Marie's rosemary olive oil

Mix in large bowl with:

2 cups flour
1.5 tsp. salt

Add and mix in:

2 more cups flour

knead, form into ball, coat with oil, let rise in covered bowl 1 hour.
Freeze half.
Make pizza, bake for ~15 minutes at 500.

Monerey Jack cheese
Mozzerella
Paremsan

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NOTE: Cook's Illustrated #108 (Jan-Feb 2011) insists that the way to make the
dough is to let it rise for at least 24 hours in the fridge. This keeps it
like real pizza crust, and not all puffed up like focaccia.
They say:

Mix 1 1/3 cups cold water into
3 cups flour
2 tsp. sugar
1.2 tsp yeast

Let stand 10 minutes. Add:

1 Tbs. oil
1 1/2 tsp. salt

Knead briefly, roll into a ball, put in oiled bowl, cover with cling wrap,
refrigerate for at least 24 hours. Let it stand at room temperature for an
hour before working with it.

I would do as they say, but use:
1 3/4 cups water
4 cups flour
2 tsp. yeast