Pizza...

We had a great family night making homemade pizzas. The recipe makes four dough balls, so we each made one to our liking, then we made a "family" pizza we all agreed on. It was delicious! A friend randomly showed up that night to hang out and after we all ate there was hardly any pizza left. So I would say this recipe serves four very hungry people. I think Miles had 2 little slices of his pizza left which he ate cold out of the fridge for breakfast. ENJOY!

Miles making his pizza, we are lucky if he
ever has a shirt on....sorry

Homemade Pizza (dough is a modified Wolfgang Puck recipe)

1 package active dry or fresh yeast (2 1/4 tsp measured)
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
Cornmeal for dusting pan

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water, let set about 5 minutes until yeast starts to bloom.
In the bowl of a stand mixer, sift together the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water to bowl and mix with dough hook on low speed until the mixture forms a ball. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled). Then, divide the dough into 4 equal balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth surface(no flour), roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour.

Dough ball ready to be made into crust

At this point, the balls can be wrapped in plastic and refrigerated for a few days. When ready to use, work with one ball at a time, leaving the others wrapped and gently roll out the dough using your hands.When it reaches desired size and thickness, brush crust edge with olive oil (We used anchovy oil, because my husband is obsessed with the stinky little boogers) and season lightly with garlic, salt and pepper, if desired.

 Top with a sauce....try Alfredo, sun dried tomato pesto, basil pesto, garlic and olive oil or just plain old tomato pizza sauce. We used a pre-made sun dried tomato pesto, basil pesto, and tomato basil pasta sauce (remember short cuts are great when used wisely). I loved the sun dried tomato pesto, the other two were just okay. 

Then top with cheese and whatever toppings you love. We used fresh mozzarella, shredded mozzarella, freshly shredded parm, pepperoni, anchovies and thinly sliced Roma tomatoes.

(Preheat oven and pizza stone when you start working dough into crust) Bake pizza at 450 degrees on a pizza stone or pizza pan. If using a pizza stone, lightly dust pizza peel with cornmeal, assemble pizza on peel and gently slide onto preheated stone in preheated oven. If using pan, lightly dust with cornmeal and assemble pizza on pan then put into preheated oven. Bake until bubbly and deliciously golden brown.