To make the dough you mix flour, yeast, and a pinch of salt. I mixed mine with my new stand mixer to make it easier. Once it turns into a ball remove from the bowl and knead by hand on a floured surface for just a minute until its a nice ball of dough. Put it in a bowl, cover it, and let it rise for an hour or two.
Once its risen, divide it in half. Each batch of dough makes two decent pizzas. Bryan ate his in one sitting, but I saved a few pieces for lunch the next day. So prepare accordingly. I made two batches of dough at the same time (different bowls though) because we were having company for dinner.
Once divided, wrap it in a towel and let it sit for another 20 minutes. I'm not sure why, thats just what the book says.
Now we're ready to make pizza. On a floured surface or on a pizza pan, roll or form the ball of dough into your pizza. I rolled out one, but found the best way for me t was to work it out with my fingers. It was also, weirdly calming.
Mark Bittman gives lots of variations and ideas for pizza toppings, but I just pulled out anything I thought might work and let each person make their own pizza. Once topped put it in the oven for only 6 -12 minutes, keeping an eye on it. Pretty easy.
We used pepperoni, left over cooked chicken, sun dried tomatoes, cheese, olive oil, marina sauce, and fresh rosemary.
The crust was delicious. I love a bread-y crust and thoroughly enjoyed each bite.
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