Fig, Prosciutto and Arugula Pizza

Ingredients: 2 T extra virgin olive oil kosher salt 6 to 8 T fig spread or jam 12 ounces fresh mozzarella, sliced thin freshly ground black pepper 6 ounces thinly sliced prosciutto 1 bunch arugula 1 cup shaved parmesan dough for one 17-inch by 10-inch pizza Preparing the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible. Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and parmesan shavings.

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A Nonna's Pizza Dough

Ingredients:
4 cups all purpose flour
1 t fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

Optional: A pinch of sugar to feed the yeast

Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Add sugar, if using. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

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TF's Neopolitan Pizza

Ingredients for the dough:
1 ounce fresh baker's yeast
1 cup warm water (110 to 115 degrees F)
1 tablespoon maple syrup
3 cups 00 flour
1 T sea salt
1 T extra virgin olive oil

* * * * *

Ingredients for the topping:
extra virgin olive oil
1 yellow or white onion, cut into thin strips
2 sprigs rosemary
salt and freshly ground black pepper
1/2 lemon, juiced
12 ounces Robiola cheese
6 ounces pancetta, thinly sliced
1 white truffle

Preparing the dough:
Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.

Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.

Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time.

Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.

* * * * *

Preparing the topping:
Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.

* * * * *

Assembling the pizza:
When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle. When it's stretched out, dust a pizza paddle with flour and place the dough on it.

Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.

Slide the pizza onto the stone in the oven and bake for 15 minutes. Shave white truffles over it.

Serves 6

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Neopolitan Pizza

Ingredients:
14 ounces 00 flour
1 T extra virgin olive oil
pinch of sea salt
1 ounce fresh yeast
1 1/4 cups tepid water

* * * * *

Ingredients for fresh tomato sauce:
1 pound pendula tomatoes (lightly smoked preserved but still fresh cherry tomatoes), or fresh cherry tomatoes, or roasted (with thyme) cherry tomatoes, or 2 1/2 cups tomato sauce
1 clove garlic, crushed in garlic press
extra virgin olive oil, plus more for drizzling
salt

10 ounces Buffalo mozzarella, roughly chopped
12 basil leaves
1 cup parmesan

Preparing the dough:
Preheat oven to 425 degrees F.

Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup of tepid water and pour it into the middle. Start kneading the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. Add more water if dough seems too dry.

Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer.

* * * * * *

Preparing the tomato sauce:
Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate while the dough rises.

* * * * * *

Assembling the pizza:
Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with parmesan and the rest of the tomato juice. Cook for 5 minutes, until the cheeses melt.

Serves 6

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A Nonna's Pizza Dough

Ingredients:
4 cups all purpose flour
1 T fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

Serves 4

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BJ's Pizza Dough

Ingredients:
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) extra virgin olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40 degrees F)
semolina flour OR cornmeal for dusting

Preparing the dough:
Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment). If mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55 degrees F.

Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas). You can dip the scraper into the water between cuts to keep the dough from sticking to it. Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan. Mist the dough generously with spray oil and slip the pan into a ziplock plastic bag.

Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days.

[Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.]

On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap, and let rest for 2 hours.

At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800 degrees F (most home ovens will go only to 500 to 550 degrees F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower shelf before the next round. If the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes 6 pizza crusts

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AB's Pizza

The flake size of kosher salt differs 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, cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, also cut back on the sugar by half a teaspoon.

Ingredients:
2 T sugar
1 T kosher salt
1 T extra virgin 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

* * * * *

Topping Ingredients:
pizza sauce
1/2 teaspoon each of fresh herbs like thyme, oregano, red pepper flakes, etc.
combinations of grated cheeses, like mozzarella, jack, provolone, etc.

Preparing the dough:
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.

Makes 2 pizzas

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Quick Rolls

This dough can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

Ingredients:
3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

Preparing the rolls:
Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour a cup at a time until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Makes 2 dozen rolls

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White Pizza With Corn and Smoked Bacon

Ingredients:
8 ounces pizza dough
1 T semolina flour
3 slices sharp white Cheddar cheese
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces, or slices of prosciutto draped on top of the crust
1 T freshly chopped flatleaf parsley
1 teaspoon extra virgin olive oil
1 T grated Pecorino Romano

Preparing the pizza:
Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

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TF's Pizza Dough With 00 Flour

Ingredients:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 T kosher salt
2 T extra virgin olive oil, plus more
3 cups 00 flour, plus more for dusting

Preparing the dough:
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.

Stick a pizza stone in the oven and preheat oven to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Makes 3 pizzas

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JO's Pizza Dough With 00 Flour

Ingredients:
3 1/2 cups strong white bread flour or Tipo "00" flour or 2 1/2 cups strong white bread flour or Tipo "00" flour, plus 1 cup finely ground semolina flour
1 1/2 teaspoons fine sea salt
1 (1/4-ounce) packet active dried yeast
1 1/2 teaspoons raw sugar
2 T extra virgin olive oil
1 1/4 cups lukewarm water

Preparing the dough:
Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and punch down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the refrigerator (or freezer) until ready to make pizzas.

If using right away, divide the dough up into as many little balls as you want to make pizzas (this amount of dough is enough to make about six to eight medium pizzas).

Roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours. If you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out before guests arrive, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, covered with plastic wrap, and keep them in the refrigerator.

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Toppings For Pizza

The traditional Marinara uses tomatoes, garlic and oregano.

The traditional Napoli includes fresh peeled tomatoes, fresh Mozzarella, olive oil, capers and anchovies.

* * * * * * *

Tomato and Mozzarella (Red):

Porcini mushroom
Grilled zucchini
Grilled eggplant, tomato and basil
Grilled eggplant, tomato, arugula, capers and anchovies
Arugula
Grilled onion
Al Mare -- clams, mussels and prawns
Four seasons: artichoke, mushroom, olive and ham
Tuna (Quattro Stagione)
Green olive, mussels and fresh basil

* * * * * * *

Olive Oil and Mozzarella (White):

Roast potato, rosemary and Percorino
Mushroom, leek, tomato and slivered Parmesan
Pesto, oil and tomato
Smoked salmon and Brie
Mushroom and Brie
Artichoke and Brie
Four cheese: mozzarella, Percorino, Parmesan and Gorgonzola
Olive, grilled onion and anchovy

Type the rest of your post here.

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Making Pizza Dough With 00 Flour

Ingredients by volume:
4 cups Molino Caputo Tipo 00 flour
1 1/2 cups, plus 2 to 3 T water
2 teaspoons salt
1/2 teaspoon dry active yeast

* * * * * *

Ingredients by weight:
500 grams Molino Caputo Tipo 00 flour
325 grams water (65% hydration)
10 grams salt
3 grams dry active yeast

Preparing the dough:
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,
mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.

Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 to 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4 or 5 equal pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them.

Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven.

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My Philly Cheesesteak Pizza

Ingredients:
pizza dough
teriyaki marinaded grilled beef, thinly sliced and chopped
caramelized onions
provolone cheese, sliced
parmesan-reggiano cheese, grated

Preparing the pizza:
Place a pizza stone on the grill and preheat the grill to about 500 degrees F.

Roll out the pizza dough and place it on a cornmeal sprinkled pizza peel.

Spread caramelized onions over the top. Spread the beef out over the top. Spread the slices of provolone and sprinkle the parmesan-reggiano over the top.

Place a smoking box with apple-wood chips on the grill and when it starts to smoke, place the pizza on the pizza stone. Close the top of the grill and check in about 5 to 8 minutes. Rotate the pizza and continue to grill another 5 to 8 minutes, or until the cheese is bubbling and the pizza is lightly browned.

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Grilling Pizzas

Place a pizza stone on the grill and a piece of pecan wood on or a smoker box of water-soaked wood chips (applewood works well, too) on the grill. Heat grill for 5 minutes on low. Turn heat up to medium for 5 minutes and then test pizza stone with a drop of water. If it sizzles, then the grill is ready for the pizza. If the drop of water doesn't sizzle, turn heat up to high for 5 minutes. When ready to put pizza on the stone, turn the grill down to medium again. Calibrating the heat is tricky -- If the stone is too hot, then lower the overall cooking time (check after 2 to 3 minutes) and watch the pizzas carefully throughout cooking.

After placing the pizza on the pizza stone, close the top and grill for 3 to 5 minutes. With tongs (have a long spatula ready if the pizza sticks to the stone), shift the pizza around and grill for another 3 to 5 minutes. Watch carefully. When pizza is done, remove and let rest for a couple of minutes before cutting.

Ingredients:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant T honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

cornmeal for the pizza peel

* * * * * *

Ingredients for topping the pizzas (use all or in any combination you wish):
extra virgin olive oil
mozzarella cheese
fontina cheese
pecorino-romano
parmesan-reggiano
Italian fontina
prosciutto
arugula
basil leaves, hand-torn
marinara sauce
eggs

Preparing the dough:
Combine the yeast and warm water in the bread machine pan. Let rest for 5 minutes.

Sift the flour over the yeast mixture. Add the salt, pepper and honey. Turn the bread machine on the dough/pasta cycle. When the machine has mixed and kneaded the dough and proofed to double in size, or after it's mixed and kneaded, remove to a lightly oiled bowl, cover with oiled plastic wrap and let rest in a warm place for about 1 1/2 hours or until doubled in volume.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

If dough isn't being used immediately, divide it up and place in oiled ziplock bags or Saran Wrap and refrigerate or freeze until ready to use.

If using immediately, press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, one at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

When ready to bake, roll out a disc of dough to about a 6 inch circle. Sprinkle the top of a pizza peel with coarse-ground cornmeal and lay the dough on top. Brush the top of the dough with olive oil before layering on toppings to create a barrier that will help to prevent the crust from getting soggy. Next, spread a thin layer of marinara sauce over the pizza, arugula and basil mixed, shredded cheeses, prosciutto and grate pecorino-romano and/or parmesan-reggiano over the top. If using eggs, break them into a bowl and wait until the pizza is placed on the pizza stone on the grill before putting the raw eggs onto the top of the pizza.

When pizza is cooked, remove from the grill and let rest for a couple of minutes before cutting.

Makes 4 6-inch pizzas

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Fontina & Butternut Squash Galette

Ingredients for pastry:
3/4 cups all purpose flour
1/4 cup semolina flour
1/2 teaspoon kosher salt
6 T chilled unsalted butter, cut into small pieces
2 to 4 T ice water

* * * * * * *

Ingredients for filling:
1 butternut squash
2 T olive oil
2 teaspoons fresh thyme leaves, chopped
1 clove garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
10 cloves, garlic whole and unpeeled
1/2 cup fresh ricotta
1 cup grated fontina
2 T grated parmesan

Preparing the dough:
Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to overmix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.

Preheat the oven to 400 degrees F.

Line 2 baking sheets with parchment paper.

Preparing the filling:
Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.

* * * * * * *

Preparing the galette:
Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.

When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.

Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving.

Serves 4 to 6

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Onion Calzone

Ingredients for the dough:
1/4 teaspoon dried yeast
1/4 cup warm water (about 100 degrees F), plus 1 cup warm water
4 cups all purpose flour, plus more for rolling dough
1/4 cup dry white wine
1/4 cup extra virgin olive oil
salt and pepper

* * * * * *

Ingredients for the filling:
1/4 cup extra virgin olive oil, plus more for pan and brushing the crust
2 pounds leeks, cleaned, very thinly sliced
3 T milk
1 teaspoon sugar
6 anchovy fillets, rinsed, drained, and chopped
1/2 cup chopped pitted black olives
1/4 cup finely chopped parsley leaves
1/2 cup coarsely chopped canned tomatoes
1/2 cup golden raisins, soaked in hot water to plump
1 teaspoon sugar

Preparing the calzone:
Sprinkle the dried yeast over 1/4 cup warm water in a small bowl.

In a large bowl, mix flour with wine, olive oil, remaining 1 cup of water, and salt, and pepper, to taste. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead until it just loses its stickiness. Set aside, covered with a damp cloth.

Warm 1/4 cup olive oil in a saute pan over medium-low heat. Add the leeks and cook gently 15 minutes, or until soft but not browned. Add the milk and cook 5 additional minutes. Stir in sugar and cook another 5 minutes. The leeks should be very soft. Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated. Remove from heat. Drain the raisins and stir into the tomato mixture.

Lightly oil a 12-inch pizza pan. Divide the dough into 2 pieces, 1 slightly larger than the other. On a lightly floured surface, roll the larger piece out to 1/8-inch thickness and place on the pizza pan. Spread the filling evenly across the dough, leaving a 1-inch border around the edges. Roll out the other piece of dough and fit it on top of the first, and roll the edges of the 2 pieces of dough together. Brush the top crust with oil, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes.

Preheat the oven to 450 degrees F.

Bake the calzone in the oven for 15 minutes, then turn the heat down to 350 degrees F and bake another 30 minutes. Serve hot or at room temperature.

Serves 6 to 8

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JO's Pizza Dough

Ingredients:
7 cups strong white bread flour (high gluten) or Tipo "00" flour (available in Italian markets), and mix in a little semolina flour, OR 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level T fine sea salt
2 (1/4-ounce) packets active dried yeast
1 T raw sugar
4 T extra virgin olive oil
2 1/2 cups lukewarm water

Preparing the dough:
Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. Use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

Roll the pizzas out about 15 to 20 minutes before you want to cook them. Roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. Stack the pizzas, cover them with plastic wrap, and put them into the refrigerator.

Makes 6 to 8 pizzas

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Pizza, 50 Ways

Ingredients for dough:
3 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 1/3 cups water, warm
1 T sugar
1 packet active dry yeast
3 T olive oil

Preparing the dough:
Pizza Dough
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls.

Use 1 pound per recipe unless noted.

* * * * * * * * *

Preparing the pizzas:
1. Margherita Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

2. Tomato Pie Make Margherita Pizzas (No. 1) without mozzarella or basil. Use extra oregano.

3. Quattro Stagioni Make Margherita Pizzas (No. 1); before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.

4. Puttanesca Make Margherita Pizzas (No. 1); chop 1 garlic clove, 6 anchovies, 1 tablespoon capers,1/4 cup olives and some parsley and scatter over the tomatoes before baking.

5. Roasted Pepper Make Margherita Pizzas (No. 1); add roasted pepper strips and red pepper flakes with the cheese.

6. New York-Style Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.

7. Pepperoni-Mushroom Make New York-Style Pizza (No. 6); top with sauteed mushrooms and sliced pepperoni before baking.

8. Sausage-Broccoli Rabe Make New York-Style Pizza (No. 6) with only 11/2 cups mozzarella. Add 2 crumbled raw sausages. Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers. Bake until the cheese melts.

9. Stuffed Crust Make New York-Style Pizza (No. 6), but before topping, place 8 string-cheese sticks along the edge and fold the dough over. Brush the stuffed crust with olive oil and sprinkle with dried oregano.

10. Meatball Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.

11. Meat-Olive Make Meatball Pizza (No. 10); add 2 crumbled raw Italian sausages and 1/3 cup chopped kalamata olives with
the mozzarella.

12. Eggplant Make Meatball Pizza (No. 10); top with breaded and fried eggplant slices and ricotta instead of the meatballs.

13. Sicilian Press dough into an oiled rimmed baking sheet. Cover and set aside until doubled. Top with 3/4 cup tomato sauce and 2 cups shredded mozzarella; drizzle with olive oil and bake.

14. Pepperoni Make Sicilian Pizza (No. 13) with only 11/2 cups cheese; bake until just crisp. Top with 6 ounces sliced pepperoni and 4 ounces bocconcini, then bake until bubbly. Garnish with basil and pecorino.

15. Herb Stretch dough into a 15-inch round. Top with olive oil, salt and chopped thyme and oregano. Bake until crisp, then brush with more olive oil.

16. Fennel-Taleggio Make Herb Pizza (No. 15); top with sauteed fennel, 6 ounces sliced taleggio, 2 tablespoons chopped hazelnuts and grated pecorino before baking.

17. Baked Ziti Make New York-Style Pizza (No. 6); top with leftover ziti and more cheese before baking.

18. Smoked Mozzarella Make Herb Pizza (No. 15); top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated parmesan; bake until melted.

19. Squash-Pepper Stretch dough into a 15-by-9-inch rectangle. Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp.

20. Zucchini Stretch dough into a 15-by-9-inch rectangle. Top with minced garlic, thinly sliced zucchini, olive oil and red pepper flakes. Bake until crisp.

21. Fig Squares Stretch dough into a 15-by-9-inch rectangle. Sprinkle with cardamom. Cut into small squares; top each with a fig half and a dollop of robiola. Bake, then top with caramelized onions.

22. Cajun Shrimp Stretch dough into two thin 9-inch rounds. Mix 3/4 cup tomato sauce and 1 tablespoon Cajun seasoning; spread over dough rounds and top with 1 cup shredded manchego. Bake until golden. Saute scallions, green bell pepper, celery and shrimp; season with red pepper flakes. Scatter over pizzas.

23. Clam Stretch dough into a 15-by-9-inch rectangle. Sprinkle with oregano and 1 cup shredded mozzarella, then bake until crisp. Top with 8 ounces chopped canned clams and 4 ounces sliced mozzarella; bake until melted.

24. Bianco Stretch dough into two thin 9-inch rounds; top with olive oil, salt, thyme, oregano and 1/2 cup robiola. Bake until crisp, then add 4 ounces each ricotta and bocconcini, olive oil and salt; bake until the cheese melts.

25. Tomato Bianco Make Bianco Pizzas (No. 24); add 1/4 cup sliced sun-dried tomatoes with the bocconcini. Top with basil.

26. Bianco Mortadella Make Bianco Pizzas (No. 24); top with 2 ounces sliced mortadella after baking.

27. BBQ Chicken Stretch dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, pickled jalapeños and 1 cup shredded cheddar. Bake until golden.

28. Verde Stretch dough into a 15-inch round; bake until crisp. Puree 1/4 cup each pistachios, basil, parsley and scallions with 1 cup arugula, 2 garlic cloves, 1/2 cup olive oil, salt and pepper. Spread over crust. Top with parmesan and more arugula.

29. Onion-Corn Stretch dough into two thin 9-inch rounds. Spread each with caramelized onions. Top with thyme, corn, olive oil, salt and pepper. Bake until golden; garnish with basil.

30. Onion-Bacon Make Onion-Corn Pizzas (No. 29). Add 2 tablespoons diced raw bacon before baking. Top finished pizzas with arugula.

31. Onion-Ricotta Make Onion-Corn Pizzas (No. 29). Mix 2 tablespoons chopped oregano with 1/3 cup ricotta. Dollop over corn before baking.

32. Apple-Cheddar Stretch dough into two thin 9-inch rounds. Brush each with olive oil and season with salt; top with 1 sliced apple, 1 teaspoon fresh thyme and 1 cup shredded cheddar. Bake until golden; top with crumbled bacon and maple syrup.

33. Bacon-Egg Stretch dough into four 6-inch rounds. Top each with diced raw bacon; bake until crisp. Crack an egg onto each crust and top with olive oil, salt and pepper; bake until the eggs set. Top with baby greens.

34. Radicchio-Prosciutto Stretch dough into four 6-inch rounds. Top with 1/2 sliced red onion, olive oil, salt and pepper, then bake until crisp. Sprinkle with 2 ounces thinly sliced prosciutto and 1/2 head shredded radicchio; bake 1 more minute.

35. Pepper Lattice Press dough into an oiled 9-by-13-inch pan. Spread with caramelized onions. Arrange sliced roasted red peppers on top in a lattice pattern; sprinkle with olives and bake until crisp. Brush with olive oil.

36. Pissaladiere Make Pepper Lattice Pizza (No. 35) with anchovies in place of peppers.

37. Lamb-Feta Stretch dough into two thin 9-inch rounds; brush each with olive oil. Top each with caramelized onions, 2 ounces cooked ground lamb, 1/4 cup feta and some pine nuts. Bake until golden; top with parsley and mint.

38. Ham-Brie Press dough into an oiled 8-inch square pan. Top with 2 ounces sliced ham, 3 ounces sliced brie and 1/2 thinly sliced green apple. Add olive oil, salt and pepper. Bake until golden.

39. Wild Mushroom Stretch dough into a 15-inch round. Saute 12 ounces wild mushrooms and 3 sliced garlic cloves in olive oil; scatter over dough. Top with 1/2 cup each shredded fontina, romano and mozzarella; bake until golden.

40. Artichoke Stretch dough into a 15-inch round; brush with olive oil. Top with 1 cup shredded asiago and grilled halved artichoke hearts. Sprinkle with thyme; bake until golden.

41. Hawaiian Stretch dough into a 15-inch round. Top with 1/2 cup each tomato sauce, shredded mozzarella and diced pineapple, 2 ounces sliced ham, and red pepper flakes; bake until golden.

42. Fresh Veggie Stretch dough into a 15-inch round; bake until crisp. Mix 8 ounces cream cheese, 1/2 cup sour cream, 2 tablespoons chopped basil and 1 minced garlic clove. Spread over crust. Top with chopped mixed fresh vegetables and shredded cheddar. Sprinkle with paprika.

43. Potato-Rosemary Stretch dough into a 15-by-9-inch rectangle. Top with olive oil, fresh rosemary, sea salt and 1 thinly sliced potato. Sprinkle with pecorino and bake until crisp.

44. Salad Make Bianco Pizzas (No. 24). Toss arugula with cherry tomatoes, olive oil, salt and pepper; pile on top of pizzas after baking.

45. Sweet Potato Make Potato-Rosemary Pizza (No. 43) with sweet potato instead of regular and sage instead of rosemary. Top with crumbled gorgonzola and pine nuts 5 minutes before it's done.

46. Salmon-Potato Make Potato-Rosemary Pizza (No. 43) without cheese; bake. Top with smoked salmon, crème fraîche, and chopped chives.

47. Chicago Press 2 pounds dough into an oiled and cornmeal-dusted 10-inch cake pan. Top with 2 cups each shredded mozzarella and tomato sauce, some cooked sausage and Italian seasoning. Bake at 425 degrees, 40 minutes.

48. Grape-Stuffed Stretch dough into two 12-by-7-inch ovals. Place one piece in an oiled pan and top with 1/2 cup halved grapes and 2 tablespoons sugar, then cover with the remaining dough and press to seal. Top with grapes, sugar, fennel seeds, salt and pepper. Bake at 450 degrees until golden.

49. Raisin-Stuffed Make Grape-Stuffed Pizza (No. 48); warm 1/2 cup raisins in brandy and use in place of the grapes. Top with rosemary instead of fennel.

50. Banana-Chocolate Stretch dough into four 6-inch rounds; brush with butter and bake until golden. Saute 3 sliced bananas in butter with 1 tablespoon sugar; add a splash of rum, then spoon over crusts. Drizzle with chocolate-hazelnut spread.

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Mario's Pizza Margherita

Ingredients:
1/2 recipe pizza dough
unbleached all purpose flour for rolling the dough and coating the peel
2 cups Marinara Sauce on the Fly
4 ounces fresh mozzarella, thinly sliced
1/2 teaspoon kosher salt
freshly ground black pepper
10 basil leaves, washed

Preparing the pizza:
Make 1 recipe of pizza dough and let rise according to the recipe directions.
Punch down the dough, divide in 1/2 and loosely form 2 balls. Place 1 ball in a well-greased plastic storage bag and store in the refrigerator for up to 2 days. Place the other on a floured surface, cover with a large inverted bowl, and allow to rest for 15 minutes.
Place a large baking stone on the oven's lowest rack and preheat to 400 degrees F.
Generously dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch dough into a 12-inch circle, about 1/8-inch thick. Spread the sauce on the pizza in a thin, even layer, making sure to leave a 1/4-inch border around the edges of the pizza. Season with salt and pepper. Top with the mozzarella.
Slide the pizza onto the baking stone and bake for 10 to 14 minutes, or until the cheese is melted and bubbly and the bottom of the crust begins to brown.
Remove from the oven, tear the basil leaves and scatter over the pizza. Slice with a pizza wheel and serve immediately.

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