There are some times in life where you just need a crusty, cheesy pizza. I've been having those moments recently, and now I'm armed with a phenomenal crust and sauce recipe that comes together in minutes.
The recipe for the dough and sauce is originally from Cooks Illustrated, but I found it on Annie's Eats.
The best way to make the dough is in a food processor. But, I don't have a processor large enough. So, I worked quickly in my mixer and handled the dough as little as possible. The recipe itself really requires a minimum of effort. Throw a few ingredients into your food processor (or mixer), combine, let it sit, knead for a minute and stow in the fridge. Doesn't really get much simpler than that (unless you're making No Knead bread, which no one can top it's simplicity). The dough recipe makes enough for two 8-slice pizzas. Freeze half after letting set in the fridge for 24-72 hours.
To yield the perfectly crispy crust, you MUST bake this on a pizza stone. Pretty inexpensive investment ($20) that's totally worth it.
The sauce can be made in a blender, and makes enough for 3-4 pizzas, depending on how saucy you like yours. And the vinegar adds a nice flavor to the sauce. Don't skip that.
Here's the recipe as it appears on Annie's Eats