Annie was right, this is one recipe you should make tonight!! It does require some prep ahead as you refrigerate the dough for at least 24 hours, but that makes it the perfect pizza for entertaining, because you can make the dough and sauce ahead of time! This is now my go-to pizza recipe and it will be hard to ever stray from it! Source: Annie’s Eats , originally Cook’s Illustrated , Jan. & Feb., 2011 Makes 2 12-inch pizzas Ingredients: For the crust: 3 cups (16½ oz.) bread flour 2 tsp. sugar ½ tsp. instant yeast 1 1/3 cups ice water 1 tbsp. vegetable oil 1½ tsp. salt For the sauce: 1 (28 oz.) can whole peeled tomatoes, drained 1 tbsp. extra-virgin olive oil 1 tsp. red wine vinegar 2 cloves garlic, minced or pressed 1 tsp. salt 1 tsp. oregano ¼ tsp. ground black pepper Directions: For the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and yeast. Mix just to combine. On low speed, add the ice water and mix ju...