pizza at home

Years ago, I used to make homemade pizza on a weekly basis, but I just never found a dough recipe that I loved and stopped. This recipe, however, is awesome and produces the easiest dough I've ever worked with. There's no rolling involved and the crust turns out perfect: not too doughy, not to crisp. Pizza Mondays are back!

* salami, caramelized onions, basil

* olive oil, caramelized onions, sauteed mushrooms, basil

* caramelized onions, sauteed mushroom, salami, candied jalapenos

makes enough for 3 10-inch pizzas 

10 ounces Italian tipo "00" flour (you can also use all-purpose)

1 1/4 tsp kosher salt

1 tsp yeast

1 tsp sugar

10 ounces water

1. Combine the flour salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook*. Mix. Slowly add the water until the mixture comes together (you may need more or less water). Let sit for 15 minutes.

2. Continue kneading in stand mixer for 10 minutes or until the dough is smooth and doesn't stick to the bowl (you may need to add a bit of flour of dough is sticky). Place in a bowl, cover with plastic wrap and let the dough sit in the fridge for at least 8 hours or up to 3 days.

3. Cut the dough into 3 equal pieces and place in 3 oiled bowls. Cover and let them sit in a warm place to rise until doubled in size, approximately 2-3 hours.

4. Heat a pizza stone in the oven at 475 degrees. Take a dough ball and stretch by hand until 10 inches wide (I like to make the edges a bit thicker than the rest of the crust). Add toppings and bake for 10-15 minutes.

*If you don't have a stand mixer, I'm sure you can make this in a food processor or even by hand.