Pizza

I am just as apt as the next person to order a pizza for dinner when I don't feel like cooking, especially since I have can pick one up on my walk home from the train. However, I would argue that take-out pizza is way overrated, because it's fun, delicious, and relatively simple to make at home. The crust is a simple yeast dough (flour, salt, olive oil, yeast) which doesn't require a long rise. Whether you make it yourself, or use frozen dough from the store, it's also generally a lot less greasy than anything you would order in. It took me awhile to realize this, but it also doesn't require a ton of toppings. In this regard, it's somewhat like an omelet in that it's a good way to make use of those leftover bits of things that too often go to waste. If you do decide you like to make your own dough, like me, you can make a large batch and freeze it, which saves even more time during the week. My current favorite is extremely simple, just fresh mozzarella (even better in the summer with fresh basil). I like to make my own pizza sauce, too,which is also very simple (can of tomatoes, oregano, olive oil, salt). In the summer, you can also throw the pizza on the grill, which cooks super fast, but requires a little variation in topping choice given the short cooking time. One of my current endeavors is to perfect my crust; to be honest, the quality of my crust is quite variable. It probably doesn't help that I never remember which recipe I used last, and since the differences between recipes is so subtle, I usually just grab whichever cookbook is the most handy. Hopefully if I document my progress here it will help.

Pizza dough (1) (makes 2 pizzas)
1C. water (110 degrees F)

pinch of sugar

1/4oz. yeast

1t. salt

2 3/4C. all-purpose flour

1-2T. olive oil

In a mixing bowl, whisk sugar into warm water. Whisk in yeast, and let stand ~5 minutes, or until foamy. In a food processor pulse flour and salt to combine. Pour in yeast mixture and oil, then pulse until dough just comes together. Squeeze a handful; it should feel smooth and moist, but not stick to your fingers. Knead until a smooth ball forms. Place ball in an oiled bowl; cover and let rise until roughly doubled (~1h). Deflate dough, divide into 2 balls. Place one ball back in bowl, and roll remaining ball into a round and place on parchment or silpat. Cover and let rest at least 5 minutes (up to 1h) before baking pizza. Wrap remaining ball in plastic wrap, then foil, before storing in freezer (you will need to thaw overnight in the fridge before using).