Yes, it's THAT good.
Recipe from my lovely friend, Michelle.
2 tbsp butter
1 cup hot water
1 tbsp yeast
1 tsp sugar
1 tsp salt
2 1/2 cups flour
I heated the water in a pyrex measuring cup (the kind that holds 2 1/2 cups or so).
I added a little bit to a separate large bowl.
When the water was warm (and not hot) I added the yeast and sugar. Let the yeast activate (I skipped this the first time and had flat crust but I was seriously missing out on fluffier yet substantial crust). It will get nice and frothy looking on the top.
I added the butter and salt to the measuring cup with the remainder of the hot water.
Mix water/butter/salt mixture, yeast/sugar mixture with flour. Stir really well. Then knead well and roll it out.
Top your pizza. I sprinkled oregano, basil, parsley, and salt on my crust, added about 5 oz tomato sauce (a little more than half of a little can), and fancy pepperoni- the kind that is in a big stick. Tyrone did a great job cutting it for me. It is also the cutest thing to hear Ansley say four syllabled words like "pepperoni" and "quesadilla."
Bake at 425F for 9-15 minutes, depending on toppings. It took about 14 or 15 minutes for ours. I like to err on the side of being a little bit underbaked b/c when I reheat it in the oven the next day, it isn't too done. (Yes, I do like my cookies a minute underdone and soft in the centers and my bananas with no spots of brown and the tiniest bit of green left near the stems).
I can't stop thinking about this pizza and scheming up toppings like California Pizza Kitchen's Thai Peanut Pizza or BLT pizza or Ian's Mac and Cheese Pizza. . . .