Pizza

With more time being spent inside during the cold of winter making homemade pizza a great winter treat. It's easy to keep all of the ingredients at hand to spontaneously make a few, let's say on a snowy night. If you make this at home it is also not as fattening as delivery pizza and the flavor is much better.

I have two pizza stones, a small plate size and a larger brick oven stone that can be put on the grill with charcoal in the summer. You really don't have to have a stone, but they are easy to find now and can be used for baking other things as well. The crust is crispiest with a stone!

You can also use a cast iron pan.

The Dough for two big individual pizzas, but it is enough for 3-4. If you are watching portion size, halve this recipe for two.

2 1/2 cups "Better for Bread" flour
9 oz. water

1 tsp. yeast

1/2 tsp. salt

3 tsp. of vital gluten if you can find it. Hodgson Mills makes it and it is very cheap. Amazon has it.

1.If you don't have a bread machine with a pizza dough setting, add 1/2 of the flour, mix well and let rise until bubbly about an hour.

2.Add the rest of the flour and knead until elastic, about ten minutes
3.Let rise again in a warm place until double, another hour.

While the dough is rising:

Grated Cheeses Olives, hot pepper, Ken's bacon and adouille sausage.

I love real salted anchovy and kalmatas.

Grate 1-2 cups of 1 part Assagio and 1 part high moisture or fresh mozzarella cheese. I prefer a lesser amount of cheese, but most Americans expect more cheese. Use your own judgment. Just remember 1 oz. of cheese is just over 100 calories. Assagio and fresh Mozzarella, if good quality, does not need to be piled on top toet a lot of taste. Prepare any toppings now and put into small bowls. All sausages, bacon ( put it on a paper towel and sqeeze out the grease) will need to be pre cooked

Pre heat the oven with the stone in the oven , if you are using one, to the highest heat setting on the top oven rack. If using a cookie sheet, pre heat to 425 and oil the sheet well with olive oil.

4. Divide the dough into two or leave it whole for a cookie sheet size pizza.(If using a cookie sheet,oil it well with virgin olive oil)

5. Roll out and for a thicker crust, let stand for ten minutes. I like an almost cracker thin crust and so I roll it out and put it on the stone right away.

6.Brush with 1 tbls. virgin olive oil.

7.Fold in half and place on the stone.Make sure the bottom of the dough has a light dusting of

flour on it.
8. Spread some pizza or tomato sauce on top. It should not be too much and place the toppings on as well.

9. Bake for about 8 min.s and top with the cheese and fresh basil if you have it. (or any other fresh herbs you are using) Return to the oven until the cheese is melted, but not browned.

Some ideas for pizza:

Olive oil infused with fresh garlic, sea salt and fresh rosemary.

Olive oil, fresh tomatoes, fresh mozzarella, Fresh basil, grated Parmigiana.

Some great toppings:

Clams, artichokes, prosciutto, chopped hot sausage, minced slab bacon.

Boomer loves pizza So does his daddy!

A romantic winter dinner with candles, wine, and pizza!