Pizza Throw Down

prep time:: 30 minutes
total time:: 2 hours

Makes 2 pizzas

After our inaugural pizza throw down at Chris’ Chautauqua apartment in the summer of 2008, the kitchen was an utter mess and Chris was crowned winner with his Cuban and roasted red pepper pizzas. While he may be king of pizza toppings, Laura is queen of pizza dough.

ingredients

Pizza Dough

1 c. warm water (110° F)
1/4 oz envelope active dry yeast
1 teaspoon honey
3 c. unbleached all-purpose flour
2 tbs EVOO
1 tsp salt
cornmeal for sprinkling baking stone

Pizza Topping Ideas

Classic Margarita Pizza
olive oil, sliced tomatoes, buffalo mozzarella, basil (add sauce for Chris)
Cuban Pizza
tomato-black bean sauce, chorizo, roasted peppers, cotija cheese, cilantro
Roasted Garlic Pizza
olive oil, roasted garlic, chévre goat cheese, basil, chopped tomato, balsamic vinegar
Thai Pizza
peanut sauce, mozzarella, grilled lime chicken, cilantro, edamame

directions

1
In a large bowl, combine water, yeast, honey and 1 tbs EVOO, stirring to combine. Let sit until mixture is foamy, about 5 minutes. Add 1 and 1/2 cup flour and salt, mixing by hand until incorporated and smooth. Continue adding flour 1/4 cup at a time working dough after each addition, until dough is smooth but still slightly sticky. You might not need to use all flour. Turn dough onto a lightly floured surface and knead until smooth but tacky (3-5 minutes). Oil a large mixing bowl, turn to coat. Add dough, cover and set in a warm place until doubled (1 hour).
2
Heat baking stone in 500° F oven. Divide dough into two. Roll out one half of the dough to 1/4 inch thickness. Sprinkle pizza peal with cornmeal and place rolled out dough on top. Slide pizza dough onto hot baking stone (without any toppings) and bake 8-10 minutes. Remove from oven and add toppings. Return pizza to oven and bake until toppings are bubbly and crust is golden (another 5-10 minutes).
3
Buon appetito!

Source: Laura & Chris