Friday is Pizza Night

Can you tell that my half is on the left and DH's is on the right? He's got more stuff and more spices on his side.

I'm not sure how this got started, but for at least the past two years, Friday night has been pizza night at our house. I think it used to be Pizza Hut pizza, but now it's homemade. I remember having difficulty making the dough, but after a class at Sur La Table, I make it all the time. So, I thought I'd share my recipe with you and maybe some hints.

1. Plan ahead. You have to begin your dough around 3 or 4:00 if you want it to rise by 6ish. Actually, last night I made it around 5 and it was good enough by 6. You have to have good yeast.

2. I use a pizza stone from Pampered Chef. Love it. It makes a lot of difference.

Recipe:

1 pkg active dry yeast
1-1/4 c lukewarm water
2-1/3 c unbleached, all-purpose flour
3/4 c cake flour
1/3 tsp freshly ground pepper
1 tsp salt
2 tbl olive oil

In a small bowl, dissolve yeast in 1/2 c of the water and let stand for 10 minutes. In a mixing bowl, mix flours, pepper, and salt together. Add dissolved yeast to the dry ingredients with olive oil and 1/2 c of remaining water. Mix with a wooden spoon to form dough, adding a little more water if needed. Remove dough from the bowl to a floured surface. Knead for 8 to 10 minutes, or until dough is smooth and pliable. Flour board lightly when dough begins to stick. Wash and dry mixing bowl, and rub it with olive oil. Place dough in the bowl and turn it over to coat it thoroughly. Cover dough with plastic wrap and place in a warm place (75 to 80 degrees F) for two hours or until doubled in bulk. When dough has doubled in bulk, punch it down and knead for 15 seconds. Let it rest under a towel for 10 minutes before proceeding with recipe.


3. I cook it on the stone at 425 F for 10 minutes before I add the toppings.

4. Add toppings of your choice and cook another 10 minutes till browned.