Homemade Pizza, Easier and Faster
I’m betting this will not be the first time someone has tried to seduce you into making pizza at home — meaning homemade dough, from scratch. There are almost 100 recipes for pizza or calzone or focaccia in NYT Cooking, The New York Times’s recipe resource, and a new recipe, from Roberta’s in Bushwick, Brooklyn, appeared in these pages a year ago.
So let’s assume you already know that homemade pizza is better and quicker and cheaper than what you can buy at the neighborhood pizza place. You know the reasons to make your own, which are as obvious as they are appealing: You can top a pizza with virtually anything (from special ingredients to leftovers) or almost nothing (one of my favorites is little more than a smear of caramelized leeks dotted with taleggio). You can bake it in minutes — it takes longer to heat up the oven than to bake a pie. And the result makes everyone happy. The average weeknight dinner is suddenly a soiree. . .
This may be the pizza method that finally persuades you. It’s a technique that dispatches all the obvious obstacles; a recipe I’ve spent the last 20 years tweaking and tinkering with in a quest for the kind of artisanal crust you want in as little time and with as little effort as possible.
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Morning, Ellen! 
My favorite homemade pizza is also the result of much tinkering over the years and is as close to perfection, at least for me and the husband, as I will likely ever get.
I still use my modified version of the Ain5 bread: a mix of bread flour (4 c.), semolina (1 c.), leaving only 1.5 c. of AP to make the total 6.5 cups called for in the master recipe. The final boule is saved, having been given the time to properly ferment and take on a sourdough flavor (especially flavorful if it's from a subsequent batch rather than the first), as it makes an excellent pizza crust. I use an old, large commercial pizza pan with small holes over the entire bottom.
Press the crust out to desired size and thickness (we like it somewhat thin so the entire bottom crust will be crisp, as well as the edges), and brush with olive oil and garlic, top with a layer of freshly shredded fontina, asiago or provolone cheese (or a mix of all three) with some shredded fresh Parmesan. Pre-bake for approx. 5-6 minutes at 400°F.
Remove from the oven and finish topping with pepperoni, sliced baby bella mushrooms, sliced Greek olives, sliced red onion, and banana pepper rings, and finally more shredded cheeses, sprinkle with crushed fennel seeds and dried sweet basil.
Return to oven and continue baking at 400°F until bubbly tops of the cheese is brown, and the crust crisp and golden . 
