Tara and I have pizza 3 or 4 times a month. We love pizza and it is fairly healthy (we use mozzarella and feta which are both lower-fat; only the pepperoni could be considered 'unhealthy'). Pizza is also a pretty quick meal and there is always leftovers for the next day's lunch.
Some people are amazed that we make our own crust. They think it takes too much time or is really hard. It's neither. And once you have done it a few times, you won't go back to store-bought crust except in an emergency.
The recipe below is isn't the best crust I make, but it is the quickest. Perfect for when you come home after work and are hankering for something carby and cheesy.
Richard's Homemade Pizza Crust (1 extra large pizza or 2 medium pizzas)
1 Cup warm-hot water
1 Tbsp honey
1 package yeast
2.5 C flour (some combo of white and whole wheat)
1 tsp Salt
1 Tbsp olive oil
Step 0. Preheat the oven as hot as it will go. We crank ours up to 550F
Step 1: Dissolve the honey in the warm-hot water and then dissolve the yeast in the water.
Step 2: Mix the salt and oil into the flour and put into a large mixing bowl. Make a well in the center of the flour and pour in the water/honey/yeast mix.
3. Slowly incorporate the flour into the liquid. Mix the dough and kneed for about 5 minutes (the longer the better)
4. Shape into a ball and let rise for 10-15 minutes.
5. Roll out into one or two disks as thin as you like. Top (the less the better) and bake for ~10 minutes or so until the crust and cheese are browned.
Total time, with baking - 40 minutes.
a. The longer the dough rises the better. If I have time in the morning, I make the dough then and throw it into the fridge.
b. If you put the pizza on a pizza stone it will get a better crust - but don't roll the dough out too thin or the crust will burn before the topping cook. If the pizza consistently sticks, put it on a sheet of parchment paper. It'll scorch a bit, but it won't burn.
c. If you have a wife/husband, get them to prepare the toppings while you are making the dough. Seriously.
d. Use real Mozza. This is something that I have just discovered; real Mozza (ie, in a ball) makes a better tasting pizza (as opposed to block cheese). The cheese will be the most expensive part of the pizza, but I can get one recipes worth of cheese for $4.50. Not bad for a meal, IMHO.
e. This ultra cheap wine is perfect with a typical pizza. Available at the LCBO.