Chef Clary's Super Bowl Pizza Party

Why just host a party when you can truly get your guests involved? Invite your pals to craft their own pizza, bring a six-pack of local brew or a bottle of Italian wine, and see what happens. Here's some inspiration--and a couple of recipes--that will leave you tipsy, garlic-scented and awesome.Pizza PartyBasic Pizza Dough1 T. granulated sugar1-cup warm (110º to 115º) water1 envelope (1/4 ounce) active dry yeast3¼ cups AP flour1 tsp. salt¼ cup extra virgin olive oilTo mix and knead in counter top mixer, combine three cups of the flour, salt, yeast mixture and oil in the large mixing bowl. Attach the flat beater and gradually turn the machine on to medium speed. Beat until well mixed, about one minute. Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about five minutes. Pinch off a piece of dough and feel it. If it's sticky, continue kneading while gradually adding just enough of the remaining ¼ cup flour for the dough to lose its stickiness. If the dough is dry and crumbly, add warm water one tablespoon at a time, until the dough is smooth and elastic.Shape the dough into a ball and place it in a warm and well-oiled bowl, turning to coat all sides with oil. Cover bowl tightly with plastic wrap and set in a draft free, warm place until doubled in bulk.After dough has risen, punch it down. Dough may be used right away or refrigerated.Tomato Sauce for Pizzas¼ cup olive oil1 tablespoon minced garlic1 medium onions, coarse chop1 27 oz. can whole tomatoes½ teaspoon sugar2 teaspoons Sea or Kosher salt 1 teaspoon coarse black pepperIn a large saucepan, heat oil over medium-low heat. Add garlic and cook until light brown, stirring constantly. Add onions, reduce heat, cover pan and cook until onions are soft; about 3 minutes. Add tomatoes, sugar, salt and pepper. Simmer for 10 minutes. Remove from heat and process in blender or food processor until smooth.White Sauce for Pizzas1/2 stick butter 1 teaspoon minced garlic¼ cup minced onion3 tablespoons flour1 pint heavy cream1 can chicken stock (15oz.)6 oz dry, white wine1 cup Parmesan cheese, grated1 cup Romano cheese, grated½ teaspoon fine, black pepperSalt as neededMelt butter in a heavy bottomed saucepan over low heat. While butter is melting, place cream, stock, and wine in another saucepan and bring to a boil over medium-high heat. Let liquids simmer for 5 minutes to cook out alcohol. Set aside. Add garlic and onion to melted butter, cover pan and cook until onions are soft; about 3 minutes. Whisk flour into butter/onion mixture to make a roux and let cook for about three minutes. Place liquids back on heat and bring to a boil. Slowly (while stirring with a whisk) add roux to stock mixture until thickened to a consistency of a somewhat thin pancake batter. Add, while whisking, grated Parmesan and Romano cheese.Simmer until cheese is completely melted and sauce is smooth. Whisk in pepper and taste for salt and add as needed.Grilled Pizza Bella:http://www.foodchannel.com/recipes/recipe/grilled-pizza-bella/Heirloom and Arugula Pizza:http://www.foodchannel.com/recipes/recipe/heirloom-tomato-and-arugula-pizza/Master of the Universe Pizza:http://www.foodchannel.com/recipes/recipe/master-of-the-universe-pizza/