Pizza!

One of my favorite things to come home to is this:

A ball of homemade pizza dough! It takes 5 minutes to mix up in the morning and I'll let it rise while I shower and get ready and then I pop it in the fridge and head to school. As soon I get home I take it out of the fridge and squish it out and let it sit at room temperature for about 20 minutes till it becomes more pliable.
After letting it have this initial rest it will be much easier to roll out. I also let it rest in between rolling. I usually do a quick roll out and then let it rest 5 minutes and then give it another roll. These rests relaxes the dough and lets you roll it out even farther.

Once the dough is rolled out it's time for toppings. Ahh, toppings....the list can go on and on. What can't you put on a pizza?? I love anything on my pizza but since moving in with my olive loving roommate our pizza's usually consist of these toppings:

olives, black and green
pineapple
capers
sauteed onions, garlic, mushrooms, and peppers
something tomatoey, either sauce or just diced tomatoes
cheese

And trust me when I say this, those toppings make a damn good pizza!

One of my favorite pizzas in Italy was the Margahrita, the simplest pizza ever. Tomato sauce, mozzarella, and basil. That's it. It is heaven. And it just proves that you don't need a ton of toppings to make an awesome pizza.
Pop that topped pizza into a hot, hot oven and keep it in there for as long as it takes you to do the dishes...unless you're Snow White and in that case buy a dishwasher.

12 to 15 minutes later you should have this:

A hot and bubbly mess of toppings on a soft or crunchy crust. Ahhh, life is good! I recommend it for your next supper...
Here is my go to pizza crust recipe when I want something no-fuss and yummy!

1 teaspoon instant yeast
1 cup white flour
1 1/2 cups whole wheat flour
1 tablespoon salt
1 cup plus 1 tablespoon warm water
1 T honey
1 T olive oil

Mix together the yeast, flours, and salt. Add in the water, honey and oil. Mix briefly with a spoon and then knead on the counter for approximately 5 minutes or until a smooth dough is formed. Place in a lightly oil bowl, cover with plastic wrap, and let rise in a warm-ish place for roughly 45 minutes or until doubled in size. Turn the dough out onto the counter and squish down a bit and reform into a ball. Place it back in the bowl and either let it rise for another45 minutes and then use it or cover the dough with plastic wrap and refrigerate for 8 to 10 hours.

I usually bake pizzas between 425 to 450 F...the hotter the better!

This recipe will make a pizza that will feed 4 people.

Have fun!