Best Pizza Dough Evs

I used to think that you couldn't make pizza at home as good as at a pizza joint, but am glad to admit that I was totally wrong.  I think the things that make all the difference are:

 

A) cooking on a stone at a very high temperature 

B) homemade dough and sauce 

C) quality mozzarella, the kind you have to tear into chunks yourself (but don't worry--I make it all the time with pre-shredded mozzarella and it tastes great)

D) (if you really want to put it over the top) veggies and herbs from your own garden--fresh basil is THE BEST, and dry basil will do, but if you don't have either, don't make pizza.

In fact, if you always use the freshest ingredients possible, you're own house will become your very favorite pizzeria.

The "deep dish" stone: before

Deep dish: after

This is the yummy "grownup" pizza I
made with tomato, Canadian bacon, and
oregano from our windowsill herbs.
If you want to have meat on your pizza,
Canadian bacon is the healthiest choice.

I love it that my husband doesn't like pineapple
on pizza . . . because that means MORE FOR ME.
I have pizza greed.

I had an all-wood pizza peel for not quite two years--it split into two pieces and I limped along with that for another year, awkwardly using both halves until I finally bought a metal one with a wooden handle--I've been using it for EIGHT years now.  I also use it for artisan bread, for grilling pizza, and for spatula-ing up other big things on the grill.  

I've tried so many different recipes for pizza dough, but I always come back to this one from my friend Jessica: it's the easiest and the yummiest, and honey is a MUST.  I make pizza at least twice a month, and this recipe can't be beat.  Use olive oil and as little flour as possible for a soft crust.  I usually make three thick crusts instead of four regular crusts.

Here are some step-by-step photos I took of the kids' cheese pizza.

Complement this recipe with Best Pizza Sauce (and topping) Ever.

Grilled Pizza

My sister Bonnie first told me about cooking pizza on the grill.  Then my husband got interested and looked up a bunch of methods on the Internet.  His first attempts were "blackened" more than "grilled" . . . which is the nice way to say that they were burnt to the point of inedibility.  Even our chickens turned up their beaks at those carbonized scraps . . .

So, I gave it a go and mine have never looked black I have never looked back.

Nothing makes me feel more like a chef than grilling pizza outside.  The best part is that it's actually really easy and super delicious.  Your pizza will have a crispy thin crust, and your cheese and toppings get a smoky, brick-oven flavor that can't be beat.  Right now we are seeing record-breaking temperatures and I have zero desire to turn on my oven, so the grill is my best friend.

I use my regular pizza crust and homemade sauce recipes for grilled pizza.  The only difference is that because you roll the crust so thin before placing it on the grill, the dough recipe actually goes a lot farther!  I usually make 5-6 twelve-inch pizzas with one dough recipe.

The main trick to grilled pizza is to be FAST.  You want to preheat your grill on it's highest temperature with the lid closed so it will simulate an oven, then you turn the burners all the way down to low before putting your dough on the grill (so it doesn't burn).  Have your toppings ready to go right by the grill.

After you make your dough, shape it into 5-6 balls and let them
rise for a half hour, then roll out each ball on cornmeal into a thin crust

Turn your preheated grill all the way down to low, then place
your thin crust DIRECTLY on the grating of your grill.  You do
not need to spray with nonstick or otherwise oil your grill---it will
not stick.  Close the lid and let one side of your dough cook for 2-3
minutes The first crusts sometimes puff up because the grill is so hot.  

Turn over crusts with tongs or pizza peel.  Now comes the most
essential part of grilled pizza: you need to quickly spread your
sauce, cheese, and toppings on the cooked side of the crust, then close
the lid so that the cheese will melt and the toppings will cook before
the bottom of the crust burns.

Sausage needs to be pre-cooked, I also saute my mushrooms or
onions so they will be pre-cooked, too.  Ham and pepperoni are
already pre-cooked and can be placed directly on the pizza.
ALWAYS use fresh mozzarella (it comes in a one-pound, shrink-
wrapped ball), it melts better and tastes a thousand times better.
I also never make any pizza without chopped, fresh, basil, and
I cannot recommend it strongly enough.

Hawaiian and pepperoni before the lid is closed . . . 

Let your cheese and toppings slowly grill for 5-7 minutes, until
cheese is melted all the way.  Use a pizza peel to slide the cooked
pizzas onto a platter or stone, then cut and serve.

Sausage and basil grilled pizza

Hawaiian is my favorite kind of pizza . . . and if you serve it with a
yummy summer salad from your own garden, you have officially
reached a state of Summer Zen.

Frenchy French Toast

Even though my friend Jessica is a whiz with healthy foods, it seems like I only asked for her, er, less healthy recipes. What does that say about me? Her wonderful sarcasm is shining through in the directions to this decadent breakfast.

Better Butter

My friend Jessica is a chef par excellence. She knows how to make a decadent dessert, but mostly tries to make yummy food that is also healthy (a daunting task, indeed). Here is her fabulous recipe for your daily spread.