One of my favorite things to make at home is pizza now that I have a stone. I'm still trying to work on that dough recipe. The best so far has been the one I brought home from the Le Pain Quotidien bread baking class. Since then, I've tried several other recipes but theirs was the best. I still have the notes from the class but the ingredients are weighed and not measured by volume. Since I don't have a kitchen scale (yet), retrying the recipe has been quite difficult. Anyway, you're not hear to read about my bread dough woes. On to delicious pizza!
When making pizza, I find it really important to have all your toppings grated, sliced, and prepared. This is especially true with your cheese. Here I have parmesiano, mozzarella, and homemade ricotta.
As for the other ingredients, I used sliced sweet sopprasotta, cooked breakfast sausages, sliced baby bella mushrooms, and sliced onions.
Anyway, once the cheese is melted and the crust browns on the edges, it's time to take it out. Be careful, it's really hot. Do not attempt to eat this right away. You should let the toppings set and the dough cool off. You will burn yourself if you do not wait. You have been warned.
My pizza dough recipe was adapted using a recipe from:
Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Soe Francois
Olive Oil Dough
*Makes four 1-pound loaves
2 3/4 cups warm water
1 1/2 tbsp yeast (2 packets)
1 1/2 tbsp salt
1 tbsp sugar
1/4 cup extra virgin olive oil
6 1/2 cups all purpose flour
1. Mix yeast, salt, sugar, olive oil, and water in large bwol.
2. Mix in flour without kneading.
3. Cover loosely and allow to rest in warm spot for about 2 hours.
4. Let rise at least once. You may use it after the first rise or keep it refrigerated for at most 12 days.