Wolfgang Puck's Recipe for Pizza Dough

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Pizza Dough

Ingredients

• 1 1/2 teaspoons dry yeast


• 1/2 teaspoon sugar


• 1 1/2 cups all-purpose flour, plus more for dusting


• 1/2 teaspoon kosher salt


• 2 tablespoons extra-virgin olive oil, plus more for coating bowl

Directions

In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.

In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.

Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.

When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.

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French Bread Pizzas

Total Time: 28 min Prep: 16 min Cook: 12 min

Yield: 6 to 8 servings Level: Easy

Ingredients

• Pizza Base:


• 6 deli rolls or small baguettes, halved


• One 24-ounce jar marinara sauce


• 1 jar prepared pesto, optional


• Five 8-ounce packages fresh mozzarella, sliced


• Canadian Bacon and Pineapple Pizzas:


• 5 ounces Canadian bacon slices, halved


• 8 ounces canned pineapple chunks


• Greek Salad Pizzas:


• 5 tablespoons olive oil


• Salt and freshly ground black pepper


• One 12-ounce jar kalamata olives, chopped


• 8 ounces crumbled feta


• 4 ripe tomatoes, diced rough


• 1/2 English cucumber, seeded and diced


• 1/2 bunch fresh parsley, chopped


• Pepperoni and Jalapeno Pizzas:


• 1 cup sliced pepperoni


• 6 to 7 jalapenos, sliced


• Tomato Basil Pizzas:


• Sliced Roma tomatoes, for topping


• 2 tablespoons olive oil


• Salt and freshly ground black pepper


• 1/2 bunch fresh basil


• Hamburger Pizzas:


• Olive oil, for sauteeing beef


• 1 pound ground beef


• 1 teaspoon red pepper flakes


• Salt and freshly ground black pepper


• Hamburger Taco Pizzas:


• 8 ounces grated Cheddar


• 1 pound browned ground beef


• Chopped romaine lettuce, for topping


• Diced tomatoes, for topping

Directions

For the pizza base: Preheat the oven to 375 degrees F.

Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.

Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.

Pizza Varieties:

For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.

For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.

While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.

For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.

For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with the basil leaves.

For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.

For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

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Pizza Dough

Ingredients

• 1 package active dry or fresh yeast


• 1 teaspoon honey


• 1 cup warm water, 105 to 115 degrees F


• 3 cups all-purpose flour


• 1 teaspoon kosher salt


• 1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

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Pizza Dough

Ingredients

• 1 1/2 teaspoons dry yeast


• 1/2 teaspoon sugar


• 1 1/2 cups all-purpose flour, plus more for dusting


• 1/2 teaspoon kosher salt


• 2 tablespoons extra-virgin olive oil, plus more for coating bowl

Directions

In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.

In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.

Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.

When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.

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Pizza Pizzas

Total Time: 24 hr 45 min Prep: 24 hr Cook: 45 min

Yield: 2 pizzas Level: Intermediate

Ingredients

• 2 tablespoons sugar


• 1 tablespoon kosher salt*


• 1 tablespoon pure olive oil


• 3/4 cup warm water


• 2 cups bread flour (for bread machines)


• 1 teaspoon instant yeast


• 2 teaspoons olive oil


• Olive oil, for the pizza crust


• Flour, for dusting the pizza peel


• Toppings:


• 1 1/2 ounces pizza sauce


• 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example


• A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

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Breakfast Pizza

Total Time: 30 min Prep: 15 min Cook: 15 min

Yield: 4 to 6 servings Level: Easy

Ingredients

• 1 prepared thin pizza crust (about 10 ounces), such as Boboli


• 3 tablespoons extra-virgin olive oil


• 8 large eggs


• 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry, reserving 1 tablespoon of the liquid


• 1 cup chopped onion, about 1 medium onion


• Kosher salt


• Freshly ground black pepper


• 1/2 cup shredded Cheddar

Directions

Preheat the oven to 450 degrees F.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.

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Gluten-Free Pizza Crust

Yield: 8 servings

Ingredients

• 350 grams all-purpose gluten-free flour mix


• 2 1/4 teaspoons active dry yeast


• 1 teaspoon psyllium husk powder


• 1 teaspoon kosher salt


• 2 tablespoons olive oil, plus more for sprinkling


• 1 large egg, at room temperature


• 3/4 cup warm water

Directions

Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.

Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.

Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.

Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.

If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.

Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.

Pull out the pizza dough and top with whatever toppings you desire.

Variations: If you want to make the pizza dough and freeze it for later use, put the dough just after it has risen into a large plastic freezer bag. It should stay fine in the freezer for up to 3 months. Take it out of the freezer in the morning and bake it for dinner that night.

Suggestions: If you cannot find or use psyllium, try using 1 teaspoon of freshly ground chia seeds here. But the psyllium performs a little better than the chia.

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Pepperoni Pizza Pocket

Total Time: 50 min Prep: 20 min Cook: 30 min

Yield: 4 servings Level: Easy

Ingredients

• 1 tablespoon olive oil, plus more for brushing


• 1/2 small onion, diced


• 1 clove garlic, minced


• 1 tablespoon tomato paste


• One 28-ounce can diced tomatoes


• 1/2 teaspoon sugar


• Salt and freshly cracked black pepper


• 4 to 6 leaves fresh basil, torn


• All-purpose flour, for dusting


• 1 pound pizza dough, divided into 4 balls


• 2 cups shredded whole milk mozzarella


• 12 ounces pepperoni, thinly sliced


• Grated Parmesan, to taste

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a small saucepot over medium-low heat. Add the onions and saute until translucent, 2 to 3 minutes. Add in the garlic and saute for 1 minute. Add in the tomato paste and saute for 1 more minute. Stir in the diced tomatoes, sugar and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.

Roll out the dough balls on a lightly floured surface into 4 equal rounds. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10 to 15 minutes. Serve with the sauce on the side.

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Pizza Sauce

Total Time: 55 min Prep: 15 min Cook: 40 min

Yield: About 6 cups sauce Level: Easy

Ingredients

• 1 to 2 tablespoons olive oil


• 3 cloves garlic, minced


• 1 medium onion, chopped finely


• 1/2 cup chicken broth


• Three 15-ounce cans crushed tomatoes


• Salt and pepper


• Pinch sugar


• 1 teaspoon dried oregano


• 8 to 10 fresh basil leaves, chopped

Directions

Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

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Pizza Dough

Ingredients

• 1 cup warm water, about 110 degrees F


• 1 packet dry yeast


• 1 tablespoon sugar


• 2 tablespoons olive oil


• 2 1/4 cups flour (may use a little more or less)


• 1/2 teaspoon salt

Directions

To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.

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Pizza Dough

Ingredients

• 1 package active dry or fresh yeast


• 1 teaspoon honey


• 1 cup warm water, 105 to 115 degrees


• 3 cups all-purpose flour


• 1 teaspoon kosher salt


• 1 tablespoons extra-virgin olive oil, plus additional for brushing


• Toppings of your choice

Directions

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

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Hot Smoked Portobello Pizza with Goat Cheese and Green Sauce

Ingredients

• 4 portobello mushrooms, stems removed


• 2 tablespoons olive oil


• Salt and pepper to taste


• Green Sauce:


• 1/4 cup baby spinach


• 1/4 cup basil


• 1 teaspoon tarragon leaves


• 1 teaspoon balsamic vinegar


• 1 teaspoon capers


• 2 garlic cloves, roasted


• 2 tablespoons extra virgin olive oil


• 8 ounces coach farms goat cheese, sliced thin

Directions

Prepare smoker. Rub mushrooms with olive oil and season with salt and pepper. Hot smoke for 10 minutes. Puree all sauce ingredients. Spoon over mushrooms. Add slices of cheese, a little more sauce and smoke for 5 more minutes.

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Pizza Pockets/Purse

Total Time: 1 hr 40 min Prep: 35 min Cook: 1 hr 5 minYield: 12 pizza pockets Level: Intermediate

Ingredients

• Red Sauce:


• 2 cups diced tomatoes


• 1/2 cup julienned red onions


• 1 tablespoon fresh minced parsley


• 1 tablespoon fresh minced thyme


• 1 teaspoon ground cumin


• 1 teaspoon celery salt


• 1 teaspoon kosher salt


• 1/2 teaspoon ground white pepper


• Oil, for deep frying


• Twelve 5-inch square egg roll wrappers


• 1 1/2 cups shredded mozzarella


• 1/4 cup cornstarch


• Shredded Parmesan, for garnish

Directions

For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups. Add more salt and pepper to taste, if needed.

Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F.

Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle.

Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels. Sprinkle with Parmesan and serve over remaining red sauce.

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Grilled Pizza Brushed with Butter, Cinnamon, Sugar and Star Anise, served with Chocolate Sauce

Ingredients

• 1/2 recipe Pizza Dough, rolled into 1 (10-inch) rounds, recipe follows or 1 store-bought pizza dough


• 3 tablespoons canola oil


• 1/4 cup granulated sugar


• 1 teaspoon ground cinnamon


• 1/4 teaspoon ground star anise


• 1/2 stick unsalted butter, at room temperature


• Good quality chocolate sauce, heated (recommended: Fran's)


• Pizza Dough:


• 2/3 cup lukewarm water (105 degrees F to 115 degrees F)


• 2 1/2 teaspoons active dry yeast


• 1/2 teaspoon sugar


• 2 tablespoons olive oil, plus additional for oiling bowl


• 1 3/4 to 2 cups all-purpose unbleached flour


• 1/4 cup finely ground yellow cornmeal


• 2 teaspoons coarse salt

Directions

Heat the grill to high.

Brush both sides of each pizza with the oil. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill.

Mix together the sugar, cinnamon and star anise in a small bowl. Brush the tops of each pizza with the butter and sprinkle with the sugar mixture. Place back on the grill, close the cover and cook an additional 1 minute. Cut into quarters and drizzle with the warm chocolate sauce.

Pizza Dough:

In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.

Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

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Classic Margherita Pizza - New York Style

Total Time: 1 hr 13 min Prep: 35 min Cook: 38 minYield: 1 pizza

Ingredients

• Pizza dough, homemade or store-bought


• All-purpose flour, for dusting


• 3 cup Tomato Sauce, recipe follows


• 1/4 cup chopped tomatoes


• 1 teaspoon dried oregano


• Fresh basil leaves


• Fresh mozzarella cheese, sliced into thin rounds


• Cornmeal, for stone


• Special equipment: Pizza stone


• Basic Tomato Sauce:


• 1 tablespoon olive oil


• 1/2 red onion, small dice


• 4 tablespoons minced garlic


• Salt and freshly ground black pepper


• 6 fresh basil leaves, chopped


• 3 tablespoons red wine


• 1 (28-ounce) can whole plum tomatoes


• 1/2 cup water

Directions

Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.

Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds.

Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes.

Cut into wedges and serve immediately.

Basic Tomato Sauce:

Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

Cool the sauce before using it to make pizza.

Yield: about 3 cups

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Basic Pepperoni Pizza and Four Cheese Pizza

Total Time: 2 hr 45 min Prep: 40 min Inactive: 1 hr 5 min Cook: 1 hr

Ingredients

• Pizza Dough:


• 1 teaspoon active dry yeast


• 4 cups all-purpose flour


• 1 teaspoon kosher salt


• 1/3 cup olive oil, plus more for oiling bowl


• 1/2 to 3/4 cup store-bought or homemade pizza sauce, recipe follows:


• 12 ounces fresh mozzarella, sliced thin


• 1 cup pepperoni pieces


• Four Cheese Pizza:


• 2 tablespoons olive oil


• Salt and pepper


• One 3.5-ounce jar pesto


• 12 ounces fresh mozzarella, sliced thin


• 4 ounces fontina, grated


• 4 ounces goat cheese, crumbled


• 1/4 cup grated Pecorino Romano


• Tomato Basil Salad:


• 1/4 cup olive oil


• 5 cloves garlic, finely minced


• 1 pint red grape tomatoes, halved lengthwise


• 1 pint yellow grape tomatoes, halved lengthwise


• 1 tablespoon balsamic vinegar


• 16 fresh basil leaves, chiffonade, plus more if needed


• Salt and pepper


• Pizza Sauce:


• 1 to 2 tablespoons olive oil


• 3 cloves garlic, minced


• 1 medium onion, chopped finely


• 1/2 cup chicken broth


• Three 15-ounce cans crushed tomatoes


• Salt and pepper


• Pinch sugar


• 1 teaspoon dried oregano


• 8 to 10 fresh basil leaves, chopped

Directions

Tomato Basil Salad:

For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.

In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.

Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.

Preheat the oven to 500 degrees F.

To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.

For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.

For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.

Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.

For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.

Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.

Pizza Sauce:

Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

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Pepperoni Pizza Burger Bomba

Ingredients

• Quick Pizza Sauce:


• 1 tablespoon olive oil


• 1 clove garlic, grated


• 1 tablespoon tomato paste


• 1 teaspoon Italian seasoning


• One 14-ounce can crushed tomatoes


• Bomba Burger:


• 1 pound ground beef


• Kosher salt and black pepper


• One pound store bought pizza dough, room temperature


• 8 ounces scamorza cheese, sliced


• 4 ounces thin pepperoni (about 32 slices)


• 1/4 cup olive oil, for brushing

Directions

For the sauce: To a small saucepan over low heat add the oil and garlic and cook until fragrant. Add the tomato paste and seasoning, and mash with the back of a wooden spoon. Stir in the crushed tomatoes and bring to a simmer. Simmer for 15 minutes, then remove from the heat.

For the burger: Preheat grill to medium-high heat. Preheat oven to 550 degrees F with pizza stone on the middle rack of the oven.

Form the meat into four 4-ounce patties and sprinkle both sides with salt and pepper. Grill until medium, then remove from the heat and place on a paper-towel-lined plate.

Divide the pizza dough into four 4-ounce balls. Press out each ball on a floured pizza peel to about a 5-inch round. Top each with a slice of scamorza, a couple slices of pepperoni, then 1 burger patty and 1 tablespoon of pizza sauce. Fold the dough over the burger as if making a large dumpling. Brush with olive oil. Bake on the pizza stone in the oven until golden brown, 8 to 10 minutes. Serve with extra tomato sauce on the side to dip.

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Chocolate and Fruit Pizza with Bittersweet Chocolate Sauce

Yield: 1 large pizza Level: Intermediate

Ingredients

• Chocolate Pizza Dough, recipe follows


• 1 cup mascarpone, at room temperature


• 2 tablespoons honey


• 1 tablespoon orange flavored liqueur (recommended: Grand Marnier) or orange juice


• 2 cups heavy cream


• 1 pound bittersweet chocolate


• 1 tablespoon vegetable oil


• 2 kiwi fruit, peeled and sliced


• 1 pint strawberries, wiped clean, hulled and sliced


• Confectioners' sugar, garnish


• Mint sprigs, for garnish

Directions

Place a baking stone on the lower rack of the oven and preheat the oven to 475 degrees F.

Remove the dough from the bowl and punch down on a lightly floured surface. Let rest for 10 minutes.

In a small bowl, beat together the mascarpone, honey, and orange flavored liqueur. Set aside.

In a small saucepan, scald the cream. Place the chocolate in a large bowl and add the hot cream. Let sit for 2 minutes. Add the oil and whisk until smooth. Let cool until almost room temperature and a pouring consistency.

Shape the dough into a 14-inch round. Lightly dust a baker's peel with flour. Place the dough on the peel. Slide from the peel onto the hot baking stone and cook until the crust is set, 8 to 10 minutes. (Alternatively, place the dough on a lightly oiled large baking sheet and bake.)

Place the baked crust on a large cutting board or work surface. Spread with the mascarpone mixture over the crust, and arrange the kiwi and strawberry slices in a decorative pattern over the mascarpone. Drizzle the warm chocolate sauce over the fruit and dust with the confectioners' sugar. Slice, garnish with the mint and serve immediately.

Chocolate Pizza Dough:

1 cup warm water, about 110 degrees F

1 (1/4-ounce) envelope active dry yeast

2 tablespoons sugar

1 tablespoon plus 1 1/2 teaspoons vegetable oil

3 cups bleached all-purpose flour

3 tablespoons unsweetened cocoa powder

In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, mixing by hand until it is all incorporated and the mixture is smooth. Add the cocoa and continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Yield: 1 large or 2 medium pizza crusts

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Chicken Fajita Pizza Sauce and Toppings

Ingredients

• 1 whole bone-in, skin-on chicken breast


• Olive oil


• Kosher salt and freshly ground black pepper


• Sauce:


• 1 tablespoon olive oil


• 2 cloves garlic, minced


• 1 tablespoon tomato paste


• 2 cups tomato puree


• 1 1/2 tablespoons mild chili powder


• 2 teaspoons Hungarian paprika


• 2 teaspoons ground cumin


• 1/4 teaspoon Mexican oregano


• Kosher salt and freshly ground black pepper


• Vegetables:


• 2 tablespoons olive oil


• 1/2 red bell pepper, thinly sliced


• 1/2 orange bell pepper, thinly sliced


• 1/2 green bell pepper, thinly sliced


• 1/2 red onion, sliced


• 2 cloves garlic, minced


• Kosher salt and freshly ground black pepper


• Assembly:


• 1 (16-ounce) pizza ball, store-bought or homemade


• 1/2 cup shredded mozzarella cheese


• 1/2 cup shredded Cheddar


• Special Equipment: pizza stone

Directions

Chicken:

Preheat the oven to 350 degrees F.

Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook's Note: Can be done the day before.

Turn the oven temperature up to 400 degrees F.

Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.

Sauce:

Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.

Vegetables:

Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside.

To assemble:

Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses.

Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.

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Pizza Sauce

Total Time: 55 min Prep: 15 min Cook: 40 minYield: About 6 cups sauce Level: Easy

Ingredients

• 1 to 2 tablespoons olive oil


• 3 cloves garlic, minced


• 1 medium onion, chopped finely


• 1/2 cup chicken broth


• Three 15-ounce cans crushed tomatoes


• Salt and pepper


• Pinch sugar


• 1 teaspoon dried oregano


• 8 to 10 fresh basil leaves, chopped

Directions

Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

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Pizza Dough

Ingredients

• 1/4 cup warm water (about 110 degrees)


• 1 envelope active dry yeast


• 1 teaspoon sugar


• 4 cups bread flour


• 1/2 teaspoon salt


• 1 1/4 cups cold water


• 1 tablespoon olive oil


• Yellow cornmeal, for sprinkling the baking sheet


• Toppings:


• Sausage, Tomato, and Artichoke Heart, recipe follows


• Prosciutto and Arugula Pizza, recipe follows


• Carmelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows


• Variations:


• Pizza with Stuffed Crust, method follows


• Calzone, method follows


• Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows


• Three-cheese Spinach Calzones, recipe follows


• Foccacia, method follows


• Garlic and Rosemary Focaccia, recipe follows


• Thyme Focaccia and Parmesan Focaccia, recipe follows


• Sausage, Tomato, and Artichoke Heart:


• 1/2 pound hot Italian sausage, casing discarded and the sausage chopped


• 1/2 cup finely chopped onion


• 1 large garlic clove, minced


• 1/2 teaspoon crumbled dried oregano


• 1/2 teaspoon crumbled dried basil


• 1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander


• 1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry


• 1/2 cup coarsely grated mozzarella


• 1/3 cup freshly grated Parmesan


• Salt and freshly ground black pepper


• Prosciutto and Arugula Pizza:


• 1 cup small to medium arugula leaves


• 4 ounces mozzarella (preferably fresh)


• 1 cup pizza sauce, or other tomato sauce


• 6 very thin slices prosciutto


• Carmelized Onion, Radicchio, and Goat Cheese Pizzettes:


• 1 pound red onions, thinly sliced (4 cups)


• 3 tablespoons olive oil


• 1 1/2 tablespoons balsamic vinegar


• 1/2 pound radicchio, chopped (3 1/2 cups)


• Salt and freshly ground black pepper


• 3 ounces soft mild goat cheese, crumbled


• 2 teaspoons fresh thyme, chopped


• Calzone: Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes


• Calzone with Cheese, Sausage, and Roasted Red Pepper:


• 1 large red bell pepper


• 2 tablespoons olive oil


• 1 1/4 pounds red onions, sliced


• 4 sweet or spicy Italian sausages, casings removed


• 3 cups (packed) coarsely grated mozzarella (about 12 ounces)


• 12 ounces ricotta


• 4 teaspoons dried oregano


• Salt and freshly ground black pepper


• Three-cheese Spinach Calzones:


• 2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry


• 6 green onions, chopped


• 1 cup part-skim ricotta


• 1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)


• 2 cups (packed) grated Fontina (about 8 ounces)


• Salt and freshly ground black pepper

Directions

Variations:

In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.

Sausage, Tomato, and Artichoke Heart:

In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.

Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.

Prosciutto and Arugula Pizza:

Trim any tough stems from arugula and thinly slice the cheese.

Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.

Arrange mozzarella slices evenly over sauce.

Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Scatter arugula over pizza and arrange prosciutto slices on top.

Carmelized Onion, Radicchio, and Goat Cheese Pizzettes:

In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.

Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.

Pizza with Stuffed Crust: Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.

Calzone with Cheese, Sausage, and Roasted Red Pepper:

Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.

In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.

If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Three-cheese Spinach Calzones:

Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.

Foccacia: Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.

Garlic and Rosemary Focaccia: 6 large garlic cloves, halved lengthwise 1/2 cup olive oil 1 tablespoon coarsely chopped fresh rosemary Coarse salt, for sprinkling Freshly ground black pepper, for sprinkling

Preheat oven to 300 degrees F.

Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.

Thyme Focaccia and Parmesan Focaccia: 2 teaspoons minced fresh thyme leaves 1/2 cup coarsely grated Parmesan Coarse salt for sprinkling Freshly ground black pepper for sprinkling

For thyme focaccia, knead thyme into dough -after 1st rest.

For Parmesan focaccia, sprinkle dough with Parmesan before baking

Sprinkle both doughs with salt and pepper before baking.

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Easy Pizza Dough

Ingredients

• 3 1/2 cups unbleached, all-purpose flour


• 2 packages dry active yeast


• 1 teaspoon salt


• 1/2 teaspoon sugar


• 1 1/2 cups lukewarm water from the tap


• 1/2 teaspoon olive oil


• Flour, for the work surface


• Cornmeal, to dust

Directions

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.

Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.

Preheat oven to 500 degrees F.

If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.

To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.

Bake 10 to12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.

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Neapolitan Style Pizza Dough

Ingredients

• 1 teaspoon active dry yeast


• 1 1/4 cups warm water (105 to 115 degrees F)


• 1 cup cake flour (not self rising)


• 2 1/2 to 3 cups all purpose flour


• 2 teaspoons salt


• Olive oil for the bowl

Directions

Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.

In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.

Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.

Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.

Shape and bake pizzas in desired fashion.

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Basic Pizza Dough

Ingredients

• 1 package active dry yeast


• 1 cup warm water (110 degrees F)


• Pinch sugar


• 1 1/2 teaspoons salt


• 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl


• 2 1/2 to 3 cups all-purpose flour, plus more if necessary


• Cornmeal, as necessary, for dusting pizza peel

Directions

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

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