pizza

basic dough

1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115° no more)
3 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating

Disolve the yeast in the warm water.

In a large mixing bowl, combine the flour, sugar and salt. Make
a well in the center of the dry ingredients and pour the olive
oil and yeast mixture into it. Stir until it begins to form a
ball, then turn it out onto a clean, floured surface and knead
for about 4 or 5 minutes.

Dough should be a smooth, elastic ball. Lightly oil the ball and
the inside of a large glass bowl. Place the dough in the bowl,
cover, and let it rise in a warm place until doubled, about an
hour. For better crust, punch down the dough, reshape into a ball
and let it rise again. You can refrigerate or freeze the dough at
this point.

Divide the dough into 4 equal portions, about 6 ounces each. Roll
each portion into a ball, then, working on a lightly floured surface,
stretch the dough and work it with your fingers or a rolling pin
to form an 8-inch circle. (Let your guests prepare their own.) The
outer edge of the circle should be a little thicker than the body,
forming a rim. Add toppings.

Transfer to a pizza pan or pizza stone. Bake in a 500° pre-heated
oven until the crust is golden brown and the cheese is melted, 10
to 13 minutes, or perhaps a little longer if your oven does not
reach 500°

basic sauce

2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh garlic
1/4 cup finely chopped onion
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste

In a medium saucepan, sauté garlic and onions in olive oil until
tender. Add seasonings and continue cooking a few more minutes.
Stir in tomato sauce, and then tomato paste. Simmer on low heat
for about 10 minutes. Makes about 1 1/2 cups.

tips

Tips for Making Professional Pizza at Home

Following The Perfect Pizza Rules is akin to 'coloring within the lines'. You don't have to, but it's a whole lot better if you do. These 6 easy professional tips can help you produce gourmet pizza in your own home. The Great Combo Ideas that follow will get you started in the right direction for thinking outside the pizza box.

  1. There is a specific order of assembly: Sauce, Cheese, Toppings, Cheese, Garnish.
    Or:
    Oil, Cheese, Toppings, Cheese, Oil, Garnish.

    Two or three tablespoons of sauce are all you need for a small pizza. Spread it on with a large spoon. Apply oil to the dough with a pastry brush and drizzle a little more on the top of the pizza, if desired. (Watch out for chili oil, it's hot.) Apply half the cheese over the sauce or oil, and half on top. Apply garnishes, if any, after the pizza is cooked.

  2. Spread sauce, oil and toppings only within the rim of the crust. Never cover your pizza dough clear to the edge; it's just not done in polite circles.

  3. All ingredients on your pizza should finish cooking at the same time. If need be, pre-cook toppings that take longer to cook, like bell peppers. Likewise, pre-cook foods that tend to get watery, like eggplant and thick-sliced mushrooms, unless you want pizza soup.

  4. Cool all cooked ingredients before applying them to the dough. Hot toppings on pizza dough will ruin the dough. Again, pizza soup.

  5. Less is more. Avoid putting 'some of everything' on your pizza. As a rule, use only 2 or 3 well-chosen toppings. There are always exceptions, though.

  6. Bake your pizzas in a very hot oven. A 500° oven is perfect. A lower temperature is OK if your oven doesn't go that high; just cook it a little longer. Crisp, restaurant-quality pizza calls for cooking it on a pizza stone. A pizza stone and peel set is recommended.

other recipe stuff

Whole Wheat Pizza Dough Recipe

1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115° no more)
1 cup whole wheat flour
2 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating

Prepare as above. Whole wheat dough may take longer to rise.

Sourdough Pizza Dough Recipe

1 cup sourdough starter (recipe below)
1/2 cup warm water (105° to 115° no more)
3 cups all-purpose or bread flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating

Prepare as above. Sourdough may take longer to rise. Sourdough Starter Recipe
Honeyed Pizza Dough Recipe

1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115° no more)
3 cups all-purpose or bread flour
3 tablespoons honey
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating