The impact of numerology over the names

Whenever an infant is born into a family, it’s a norm to first assess him/her with a name. The name of a person is just not a word to be referred to them but actually is the definition, a description of their personality and the briefing of their traits. It should be made very sure that while naming a person all the necessary measures are taken care of. They say that labeling of a product is done properly to define the quality of that product. The same theory can be applied upon assessing names to the young ones too. The better the name the more illustrative would be the definition.

 

While a lot of people who believe in ancestry, name their children on the basis of their legacy or the family trees, while others who believe in Numerology have different opinions. The people who believe in numerology work and practice a lot with numbers before naming their kids. In numerology each letter of your name is said to have an individual corresponding number. Cornerstone is said to be the first letter in your name while capstone is said to be the last one. Under Numerology the first vowel is also given sheer importance, as it is said to fulfill all your urges and dreams in life. Each and every letter in this section has a meaning of its own and preparing a name with all those combine meaningful letters will eventually make out the best desired result. The sum of the numbers in your birth date and the sum of numbers you make out while naming a person displays a great deal in the character, the future, the strengths and the weakness of an individual. Numerology helps in standing and fighting against all these weaknesses and odds. Believers say that numerology make you achieve whatever you want in life, and not just infants, a lot of people change their names in the later stages of their life too after realizing the problems they are suffering in their lives and in order to fight against them. This concept of Numerology was initially brought up by the Babylonians but gradually everyone started practicing it and eventually it became so popular and effective that now it is practiced across almost all over the world. There might be no scientific proofs about the authenticity of these numerology charts, but people still have faith in ample numbers about the relationship of words and numbers.

 

People also believe that in Numerology the on goings and the redemption is based upon three major factors; the date of birth, the name given to you on your birth and the name you use currently. The third factor can well be managed according to the needs and necessary requirements by the Numerology charts. There are ways to work over your names even if you’re a grown up in order to get over the grey shades you are going through in your personal lives. So everyone needs to go through that Numerology chart while assessing their young ones with new names.

 

Browse through name meaning, rankings, other people's comments, ratings, and other statistics in addition to the name meanings.

 

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The impact of numerology over the names

Whenever an infant is born into a family, it’s a norm to first assess him/her with a name. The name of a person is just not a word to be referred to them but actually is the definition, a description of their personality and the briefing of their traits. It should be made very sure that while naming a person all the necessary measures are taken care of. They say that labeling of a product is done properly to define the quality of that product. The same theory can be applied upon assessing names to the young ones too. The better the name the more illustrative would be the definition.

 

While a lot of people who believe in ancestry, name their children on the basis of their legacy or the family trees, while others who believe in Numerology have different opinions. The people who believe in numerology work and practice a lot with numbers before naming their kids. In numerology each letter of your name is said to have an individual corresponding number. Cornerstone is said to be the first letter in your name while capstone is said to be the last one. Under Numerology the first vowel is also given sheer importance, as it is said to fulfill all your urges and dreams in life. Each and every letter in this section has a meaning of its own and preparing a name with all those combine meaningful letters will eventually make out the best desired result. The sum of the numbers in your birth date and the sum of numbers you make out while naming a person displays a great deal in the character, the future, the strengths and the weakness of an individual. Numerology helps in standing and fighting against all these weaknesses and odds. Believers say that numerology make you achieve whatever you want in life, and not just infants, a lot of people change their names in the later stages of their life too after realizing the problems they are suffering in their lives and in order to fight against them. This concept of Numerology was initially brought up by the Babylonians but gradually everyone started practicing it and eventually it became so popular and effective that now it is practiced across almost all over the world. There might be no scientific proofs about the authenticity of these numerology charts, but people still have faith in ample numbers about the relationship of words and numbers.

 

People also believe that in Numerology the on goings and the redemption is based upon three major factors; the date of birth, the name given to you on your birth and the name you use currently. The third factor can well be managed according to the needs and necessary requirements by the Numerology charts. There are ways to work over your names even if you’re a grown up in order to get over the grey shades you are going through in your personal lives. So everyone needs to go through that Numerology chart while assessing their young ones with new names.

 

Browse through name meaning, rankings, other people's comments, ratings, and other statistics in addition to the name meanings.

 

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Caramelized Onion, Sausage and Basil Pizza

Total Time: 1 hr Prep: 15 min Cook: 45 min
Yield: 4 to 6 servings Level: Easy

Ingredients

• Cornmeal, for dusting
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 tablespoon unsalted butter, at room temperature
• 2 onions (about 1 1/2 pounds), thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound spicy turkey or pork sausage, casings removed, crumbled
• All-purpose flour, for dusting
• 1 (13 to 16-ounce) ball pizza dough
• 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
• 1/4 cup chopped fresh basil leaves

Directions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

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Grilled Pizza -Three Ways

Total Time: 2 hr 48 min Prep: 1 hr Inactive: 1 hr 30 min Cook: 18 min
Yield: 3 pizzas, 1 pizza for each topping

Ingredients

• Dough - Enough for 3 (16-inch) round pizzas:
• 16 ounces all-purpose flour, plus extra for peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup
• Margherita topping - Enough to top 1 (16-inch) round pizza:
• 1 large tomato, cut into 1/3-inch thick slices
• 5 to 7 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2 -ounce grated Parmesan
• 1 1/2 ounces part skim mozzarella, shredded
• 4 to 6 large basil leaves, shredded
• Date and prosciutto topping - Enough to top 1 (16-inch) round pizza:
• 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
• 3 to 6 teaspoons olive oil, divided
• 1/2 -ounce grated Parmesan
• 1 -ounce prosciutto ham, approximately 3 slices, coarsely chopped
• 4 whole dates, pitted and finely chopped
• 1 teaspoon fresh thyme leaves
• Pizza cracker:
• 2 to 4 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper
• Special equipment:
• Vise-Grips

Directions

Dough:

Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the margherita pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

To shape and cook the date and Prosciutto pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.

Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.

To shape and cook cracker pizza:

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

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• Italian

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Margherita Pizza

Total Time: 2 hr 45 min Prep: 35 min Inactive: 2 hr Cook: 10 min
Yield: 8 servings (two 12-inch pizzas)

Ingredients

• For the dough:
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 1 tablespoon extra-virgin olive oil, plus more for the bowls
• 3 cups all-purpose flour, plus more for dusting
• Kosher salt
• For the topping:
• 1 14 .5-ounce can whole peeled tomatoes, crushed by hand
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 clove garlic, grated
• 1/4 to 1/2 teaspoon red pepper flakes
• Kosher salt
• 6 ounces fresh mozzarella, thinly sliced

Directions

Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.

Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)

Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.

Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.

Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

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• Pizza

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Pizza Dough

Total Time: 3 hr 15 min Prep: 15 min Inactive: 3 hr
Yield: 3 (13-ounce) balls of dough Level: Intermediate

Ingredients

• 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
• 1 (1/4-ounce) packet active dry yeast
• 5 cups all-purpose flour, plus extra as needed
• 1 1/2 teaspoons fine sea salt
• Olive oil, for drizzling

Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

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Master Pizza Dough

Ingredients

• 7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)
• 3 tablespoons sugar
• 1 -ounce vegetable shortening
• 1/4 teaspoon salt
• 3 cups water (lukewarm to slightly warm)
• 1 1/2 tablespoons active, dry, granulated, yeast
• Pinch sugar

Directions

Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.

SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate

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• Main Dish
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Traditional White Pizza

Total Time: 30 min Prep: 10 min Cook: 20 min
Yield: 1 (14-inch) thin-crust pizza, serving 2 to 3 Level: Intermediate

Ingredients

• 1/2 recipe basic pizza dough, recipe follows
• All-purpose flour, for dusting
• 1 tablespoon cornmeal
• 6 ounces mozzarella cheese, sliced
• 6 ounces Taleggio cheese, diced
• 1/2 teaspoon fresh oregano leaves
• Salt and freshly ground black pepper
• 2 tablespoons Parmigiano-Reggiano
• 2 tablespoons extra-virgin olive oil
• Basic pizza dough:
• 1 package active dry yeast
• 1 cup warm water (110 degrees F)
• Pinch of 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

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

Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.

Basic pizza dough:

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 facilate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 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.

Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

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 in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a peel or spatula and serve immediately.

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• Lunch
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Taco Pizza

Ingredients

• 1 teaspoon active dry yeast
• 4 cups all-purpose flour
• 1/3 cup olive oil, plus more for oiling baking sheet
• 1 teaspoon kosher salt
• One 14-ounce can black beans or 2 cups homemade black beans
• 1 teaspoon taco seasoning (prepared or make your own)
• 1/2 cup canola oil, for frying
• 4 corn tortillas, sliced into thin strips
• 1 cup grated sharp Cheddar
• 1 cup grated Monterey Jack
• 1 head green leaf lettuce, sliced or shredded thin
• 2 ripe tomatoes, diced
• 1/2 cup fresh cilantro leaves
• 1/4 cup sour cream
• 3 tablespoons hot sauce, or more to taste
• Good-quality salsa, for serving

Directions

Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.

Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.

In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.

Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.

Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.

Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.

If using leftover homemade black beans, reheat in 1/2 tablespoon melted butter.

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Margherita Pizza

Total Time: 2 hr 45 min Prep: 35 min Inactive: 2 hr Cook: 10 min
Yield: 8 servings (two 12-inch pizzas)

Ingredients

• For the dough:
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 1 tablespoon extra-virgin olive oil, plus more for the bowls
• 3 cups all-purpose flour, plus more for dusting
• Kosher salt
• For the topping:
• 1 14 .5-ounce can whole peeled tomatoes, crushed by hand
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 clove garlic, grated
• 1/4 to 1/2 teaspoon red pepper flakes
• Kosher salt
• 6 ounces fresh mozzarella, thinly sliced

Directions

Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.

Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)

Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.

Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.

Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

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Quick Pizza Dough

Ingredients

• 2 to 2 1/4 cups unbleached all-purpose flour
• 1/4 -ounce package fast acting yeast
• 1/2 teaspoon sugar
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Directions

In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.

Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.

The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.

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Basic Pizza Dough - Processor Method

Ingredients

• 1 package active dry yeast
• 1 cup warm water (105 degrees F.)
• 2 1/2 to 3 cups flour, plus more if necessary
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons extra-virgin olive oil

Directions

Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough 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-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 thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). 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 6-inch circles. Place filling of choice in the center of one 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 in a preheated 475 degree 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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• Dinner
• Pizza
• Baking

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