Friday nights in our house is "pizza night." Typically this means that we order in because, well, that's my usual night off from cooking dinner. However, because we live in Ohio and it's hard to find good pizza (we've found one place that comes close to what I remember from Italy and living in New York), I occasionally make my own homemade pizzas (dough recipe to follow below in comments) for dinner.
The top one is roasted red pepper, fresh tomato, garlic, pepperoni, and cheese, and the bottom one is just pepperoni. Yum!
1 package dry yeast (2 1/2 tsp.)
1 - 1/2 C lukewarm water
3 - 3 1/2 C unbleached flour, sifted
1 Tbsp. + 1 tsp. olive oil
2 tsp. salt
In a large bowl, dissolve the yeast in 1/4 cup lukewarm water. Let sit for 10 minutes until it begins to be foamy. Add 1 cup flour and stir well. Add an additional 1 1/2 cups of flour and 1/2 cup of water and mix again. Mix in 1 tbsp. of olive oil and the salt, 1/2 cup water, and an additional 1/4 cup of flour. The dough should form a ball and be a little sticky. Add more flour or water if it's either too wet or too dry. By this point, you'll probably be using your hands to mix it.
Sprinkle some of the remaining flour onto a board and knead dough on it 8 - 10 minutes, until smooth and elastic. Form dough into a ball. Oil a large clean bowl with 1 tsp. olive oil and place dough in it, turning so all sides are lightly oiled. Cover with a towel and put in a warm place to rise until doubled in bulk, about 2 hours.
Punch down dough with your fist, turn onto floured board and knead 1 - 2 minutes. Form dough into either 2 or 4 evenly sized balls, depending on what size pizza you wish to make (either 2 - 12" or 4 - 8" pizzas.) You can freeze the dough balls up to a month, individually well wrapped in plastic.
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