Sometimes you just gotta have a pizza!
Take out is fine–but a homemade pizza, making it with just what you are craving right now is better!
Pictured above is a white pizza (meaning without tomato sauce), topped with mushrooms, roasted tomatoes and shaved asparagus, drizzled with olive oil and sprinkled with grated mozzarella and Asiago cheese. Don’t you just want to grab a bite? If you have an hour, you can.
Handmade Pizza Dough
(from Pizza by Silvana Franco)
1 and 1/2 cups flour, plus extra for sprinkling
1/2 teaspoon salt
1 package active dry yeast
2 Tablespoons olive oil
1/2 cup tepid water
Put the flour, salt, and yeast in a large bowl and mix with a fork. Make a well in the center of the dry ingredients. Add the oil and water to the well and gradually mix into the flour with a spatula and a soft, crumbly dough forms. Sprinkle with a little flour if the dough feels too sticky, but make sure it is not too dry.
Transfer the dough to a lightly floured surface. Knead for 10 minutes, sprinkling wit flour when needed, until the dough is smooth and elastic.
Rub some oil over the surface of the dough and return the dough to the bowl. Cover with a clean cloth, set in a warm place, and leave for about 1 hour, until he dough has doubled in size.
Remove the dough to a light floured surface and knead for 2 minutes, until the excess air comes out of the dough. Roll out the dough for a 12 inch pizza, or slice in two for two small personal pan pizzas.
Preheat the oven to 400 degrees. Place a pizza stone into the oven to heat up.
Top with your favorite toppings, drizzle with olive oil and place on a rimless baking sheet or pizza peel lightly dusted with cornmeal. Slide the pizza onto the stone and bake for about 20 minutes, until crisp and golden.
Pizza Dough using a Food Processor
1 package (2 and 1/2 teaspoons) active dry yeast
pinch of salt
3/4 cup warm water
2 to 2 and 1/2 cups flour
1 teaspoon salt
3 Tablespoons olive oil
Put the yeast and sugar in a small bowl and add 1/2 cup of the warm water, mix and set aside for 5 minutes.
In a food processor, combine 2 cups of the flour and the salt. With the motor running, pour the proofed yeast mixture, the olive oil and the remaining 1/4 cup of warm water down the feed tube and process the mixture until it forms a ball, adding more flour, a little at a time, if the dough is too wet.
Process for 20 seconds to knead the dough. Place the dough in an oiled bowl and turn it to coat with oil. Let the dough rise in a warm place, covered with plastic wrap and a dish towel, for 1 to 1.5 hours, or until doubles in bulk.
This recipe makes enough for one 14 inch pizza.