New York style cheese pizza from store-bought dough, with blender pizza sauce

Blend canned San Marzano tomatoes, garlic, dried basil, dried oregano and kosher salt on medium speed 15 to 30 seconds, to smooth with a little texture.

Use the sauce raw, or cook it about 30 minutes to mellow the flavors.

Demonstration of the directions printed on the dough bag: roll cold dough to a rectangle on a sprayed cookie sheet, smear with jarred pizza sauce, cover with pre-grated part-skim mozzarella and bake at 400F until the cheese is deeply browned and the crust pale.

Refrigerate the bagged dough up to five days to cold ferment and improve flavor.

Stretch each bag of dough into a taut ball and set in a generously floured covered container.

Proof one to two hours, depending on kitchen temperature, until grown about 50 percent in size.

Roll the ball in two directions leaving a hump in the center, rotate 90 degrees and roll the hump out to an even circle.

Pass the round knuckle over knuckle to stretch it as thin as possible, leaving a slight bump at the rim.

Move to a generously floured peel, spread a thin layer of sauce and cover with freshly grated low-moisture full-fat mozzarella.

Bake at about 700F for five to seven minutes, rotating several times for even crust and cheese browning.

Variation, Chicago-style thin-crust bar pizza: top with pickled chilies, cooked Italian sausage and mozzarella, bake to the same point and cut into small squares rather than triangles.