More Pizza

Yep, more pizza. We had pizza night this past weekend and made three different kinds. This one was my favorite. We tried a different crust recipe and I thought it was the best one yet. It was nice and thin and just the right bit of chewy, mmm I loved it! Dave "liked it" but would rather have a nice thick crust. We can agree to disagree!

We decided on a white pizza:
First we brushed warm evoo and sauteed minced garlic over the entire crust. Topped with a sprinkle of mozzarella then caramelized onions, pineapple chunks, sliced pepperoncinis and dollops of ricotta cheese and then just a bit more mozzarella.

We didn't change a thing from the original recipe: Williams-Sonoma Kitchen

Pizza Dough
2 t active dry yeast
1 t sugar
1 C warm water
2 C bread flour
1 1/2 t salt
1 T olive oil

In the bowl of an electric mixer fitted with the dough hook, stir together the yeast, sugar and warm water. Let stand for 5 minutes.

Add the flour and salt and start the mixer on low speed. Slowly drizzle in the olive oil and knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.

Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.

Transfer the dough to a lightly floured work surface. Divide the dough into 4 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes. Alternatively, if you will not be using the dough immediately, refrigerate the dough balls (without letting them stand at room temperature) for up to 6 hours; then remove the dough from the refrigerator and let stand at room temperature for 30 to 45 minutes before using.

Place a ball of dough on a floured work surface. Roll out the dough into a 10- to 12-inch round about 1/8 inch thick, dusting with flour as needed. Top and bake as directed in your pizza recipe.

Makes four 10-inch pizzas.