This is mostly just a basic pizza dough recipe. I make it in the Kitchen Aid mixer but it is not necessary.
1 1/2 cups warm water (105˚-110˚F)
2 1/4 tsp. active dry yeast (1 package)
2 Tbsp. olive oil (extra virgin)
4 cups bread flour
1 1/2 tsp. kosher salt
2-3 Tbsp. chopped fresh herbs, optional
I like to use Rosemary and oregano.
Dissolve yeast in warm water. Put all ingredients in mixer bowl and mix with dough hook (speed 2) until dough clings to hook, then let it knead for 5 minutes until smooth and elastic. [To make by hand, mix all the ingredients in a large bowl until dough forms. Turn out onto a a lightly floured surface and knead until smooth and elastic.]
Form the dough into a smooth ball, place in a lightly oiled bowl, turning once. Cover and let rise until double, about 2 hours (1 hour if you have rapid rise yeast).
Punch down. Divide into pieces and form pizza. I usually split it into 6 pieces because it is easiest for us to handle.
Top pizza and bake on a pizza stone or cookie sheet, in a 400˚ oven until the bottom is crisp and the cheese is melted, about 15 minutes. We also put the pizza stone on a gas grill and heat over medium heat until 400˚ and then proceed.
Sprinkle a peel or cookie sheet with cornmeal to make the transfer to the pizza stone easier.
Some toppings from tonight’s dinner:
Sauce, mozzarella and sausage, peppers, onions and mushrooms (right)
Sauce, mozzarella and sauteed onions (center)
Potato and Cheddar (left)