| Nothing says lovin like something from the oven and | | | | oil. Take a good look at the size of the ball of dough. |
| this classic Italian Pizza says it very well. Bright red rich | | | | Cover with a clean kitchen towel. Let the dough rise in |
| tomato sauce, redolent with the scent of fennel seed, | | | | a warm place until it has doubled in size. That's why |
| basil, and garlic serves as the base. Topped with | | | | you had to look at it, so you know it's doubled. |
| sausage, spinach, onions, artichokes, and covered with | | | | When it's doubled divide into two equal pieces. Roll out |
| creamy mozzarella cheese. | | | | one piece the size of a 12 inch circle and place in a |
| Use purchased pizza dough, or make your own. | | | | pan lightly rubbed with olive oil. A cookie sheet works |
| Add one package of dry yeast to a cup of warm, but | | | | as well as a pizza pan. Spread with tomato sauce |
| not hot water, with a pinch of sugar, let set about five | | | | then raw spinach, onions, red peppers, mushrooms, or |
| minutes. | | | | whatever other veggies you like. Top with cooked |
| Sift, okay truth be told I never sift, but all the | | | | Italian sausage, ground beef, ham, or other meats. |
| cookbooks say you should. I just measure and dump. | | | | Veggies can be raw but meats should be cooked. |
| Dump 3 level cups of white flour into a bowl. Make a | | | | Top with cheese. |
| well in the center of the flour. Add 2 tablespoons virgin | | | | Do the same thing with the other piece of dough but |
| olive oil and the yeasty water. Stir with a spoon until | | | | vary the toppings if you like. |
| the dough becomes too stiff for the spoon. Then | | | | If you prefer a thin crispy crust bake immediately in an |
| incorporate the rest of the flour using your hands. | | | | oven that has been preheated to 425 degrees. If you |
| Knead for 10 minutes. Kneading seems like a magic | | | | like a thicker crust, let the pizza rest in a warm place |
| trick but it's not. Pat the dough into a ball. Take the heel | | | | for about 30 minutes. The dough will rise again giving |
| of your palm and press down on one side of the ball | | | | you a chewier crust. |
| squishing it out the other side. Give the dough a quarter | | | | Pizza should bake about 20 minutes. Gently lift up the |
| turn and push down with the palm of your hand and | | | | pizza to see if the underside is golden brown. If it is |
| squish. Fold back the squished side into the ball. Give a | | | | your pizza is ready. If the underside is still pale but the |
| quarter turn and continue. That' s pretty much all you | | | | toppings are beginning to brown too much, cover the |
| need to know. Time the kneading because it seems | | | | top with foil. |
| that 10 minutes takes forever. And you knead a well | | | | There you have it. You don't need anything else to |
| needed dough (that was a pun.) | | | | make this a complete meal. Well okay - maybe a beer. |
| Place dough in a bowl that has been wiped with olive | | | | |