I was just about to call Jared and ask him to bring home a $5 Little Caesars pizza, but my frugal side kicked in and I made this instead. It tastes better too. It is hard to be lazy when you know you can make something that tastes better and is cheaper.
3 tablespoons olive oil
3/4 cup water
1 1/2 cups (8 1/4 ounces) bread flour
2 1/4 teaspoons instant or rapid-rise yeast
1 teaspoon sugar
3/4 teaspoon salt
1(28-ounce) can diced tomatoes
1 tablespoon olive oil
1 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
4 ounces mozzarella cheese, shredded (1 cup)
4 ounces sharp cheddar cheese (1 cup)
1/4 cup grated Parmesan cheese
Coat rimmed baking sheet with 2 tablespoons oil. In your KitchAid, mix flour, yeast, sugar, and salt on low speed until combined. Add water and oil. Mix for about 10 minutes until dough is pulling away from the walls of the bowl.
Place dough on cookie sheet and stretch to about 10" x 6". Let rise until doubled in size about 1 to 1½ hours. Stretch dough to corners of pan and let rise until slightly puffed, about 45 minutes. While it rises, place oven rack to lowest position and heat to 500 degrees.
Drain tomatoes. Combine tomatoes, oil, garlic, oregano, and salt in bowl.
Sprinkle Parmesan over the dough. I have used both the stuff in the green can and fresh shredded Parmesan. I don't notice a difference. The real difference I notice is when I use all mozzarella, like the original recipe calls for. It is much better when you use half cheddar as half mozzarella (which is what I list in the ingredients).
Sprinkle on cheddar and mozzarella. Top with tomato mixture and bake until browned and bubbling, about 15-20 minutes. Slide pizza onto wire rack (this is important - the time I skipped this step the bottom was more mushy and not crisp) and let cool for 5 minutes. Enjoy.