Mmmmmm

Tonight's dinner was home made pizza. Ohmygoshitwasthebest. Pizza. Ever.

I put some of our favorite toppings on the pie, though I did have to adapt some (as always...LOL...everything in life is an adaptation, I guess).  Crumbled bacon, link sausages cut into bite sized pieces, red peppers, green peppers from last year's veggie garden, thinly sliced onions, mozzarella and parmesan cheeses, but the crust made it a fine feast tonight.

It helps that Don used to work in a pizza joint, so he knows how to slap that dough around, which he did for me tonight.  But here is the basic dough :

Pizza Dough

3 cups flour--I used unbleached, all purpose flour

1 package active dry yeast

3/4 teaspoon sugar

1 1/4 teaspoons salt

1/4 cup olive oil--use a tasty one

2 teaspoons finely grated parmesan cheese

1 1/4 cups warm water--not more than 110 degrees Fahrenheit

1. Sprinkle yeast and sugar in warm water and stir to mix well.  You may proof it if you wish, in 1/4 cup of the water, but I didn't bother.
2. Combine salt, parmesan cheese and flour in a large bowl, I use the Kitchen Aid stand mixer for this, but feel free to mix by hand.
3. Add yeast/water mixture and oil and beat together (dough hook!) until dough pulls away from the sides of the bowl.  If you're hand kneading, do it for about 10 minutes. I let mine go in the mixer for quite a few minutes after the dough pulled away.  When it was done, it was very pliable, sticky, and soft.  Yep, like a baby's bottom.
4. Place in refrigerator for 1 hour to firm up and develop flavor.  Don says this is crucial, and not to skip this step.  The dough should be right at about 60 degrees Fahrenheit for ease of hand tossing. 
5. He places the round of dough on the board and presses a ring about an inch from the edges--this makes the "edge lock" on the outer edge of the pie.  Press down firmly in the center, breaking any bubbles in the bottom.  Flip over, and repeat. Then, hand toss to size.  Ours was about 14 inches in diameter.  I always love this part!  He is sooo good at flipping that dough around!
6. Top pie as desired. And place in 450 degree F oven for 15 to 20 minutes.

This dough is really versatile--it makes great bread sticks, and calzones, too!