PIZZA: This recipe makes dough two 12 inch pizza crusts (or as large a number of calzones or pizza pockets as you can squeeze out of the recipe). I prefer perforated pizza pans but regular pans work well also. If you prefer a softer crust, Airbake© pans work very well. In the absence of Airbake© pans, doubling your pans (stacking one on top of another) will give the same result.

A special note about flour: North American flours are of the "hard wheat" variety. This makes them more suitable to yeast risen doughs. If you are in Europe (and even more so in Asia) use "bread flour" if you can get it. What ever you use, if it is not Canadian or American you will probably have to use a bit more flour and, perhaps, beat it (after the initial addition of flour) a little more to stimulate the gluten. As a guidline - add flour until the dough no longer sticks to your hands.

Now go make some pizza!

To make this recipe you will need:
a large mixing bowl
a measuring cup
a wooden spoon (a whisk would be a nice extra)
2 - twelve inch pizza pans
a rolling pin (or substitute with a glass soft drink or wine bottle)
measuring spoons
a cooking knife

The required ingredients are:
1 C of warm water (85 - 115 f)
1 packet (or one scant tablespoon) of active dry yeast
1 tsp salt
1 tbs sugar
2 tbs olive oil (or other good quality oil)
1 clove garlic or ½ tsp garlic powder
1 C all purpose flour (or whole wheat flour)
1 ½ to 2 C all purpose flour.
Ingredients for topping (as you like it)

Method:
*Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water).
*Allow the yeast/water to sit for about five minutes (for the yeast to soften) then with the wooden spoon (or better, a whisk) beat the yeast until it is fully dissolved.
While waiting for your yeast mix to soften, prepare for the next step (crush or measure your garlic and other ingredients)
*To the yeast mixture, add
1 teaspoon salt,
1 tablespoon sugar,
2 tablespoons oil and
1 crushed clove of garlic (or ½ teaspoon of garlic powder).
At this point you may have also added (or may now add) any herbs or other flavourings you might enjoy in your dough.
Beat with the spoon (or whisk) until all the ingredients are blended.
*To the mixture add 1 cup all purpose (or whole wheat) flour. Beat with the wooden spoon (or whisk) until the mixture is smooth and cascades of the back of the spoon (approximately 90 firms strokes with a spoon) or with the whisk until everything is fully blended.
*With a wooden spoon stir in 1 cup of all purpose flour until all the flour is absorbed by the dough
*Gradually add the balance of the flour - 1/2 cup at a time - first with the spoon and then by hand until the dough is no longer sticky.
*Turn the dough out onto a lightly floured board and knead with a "push and turn" motion until the dough begins to feel responsive under your hand - about 5 to 8 minutes (5 minutes with a dough hook).
The dough should have just enough flour so that it is not sticky when kneading. Dust the dough lightly with flour during the kneading process if you find it sticking to your hands.
*Pour a small amount of oil into your bowl and turn the dough in the oil so that it is lightly coated. Cover the bowl and put it in a warm, draft free place to rise for about 1 hour or until doubled in size.
Grease your baking sheets. During this stage you may wish to prepare your toppings.
*Preheat your oven to 450 F (230 C).
When the dough has risen to double its volume, turn it out onto a lightly floured board and knead briefly (or press out) to remove the bubbles.
Divide the dough into 2 equal parts.
Cover and let rest for about 3 minutes under a dry dish towel. Roll out the dough and place on the baking sheets (if you can stretch the dough by hand it will give you a slightly softer crust).
Dress and bake about 20 minutes or until the cheese has begun to brown lightly.

We like to finish our pizza on the stone. Just a few moments on the hot stone will crisp the crust very nicely. To do this, once your pizza is almost cooked carefully loosen the crust with your spatula and slide the pizza off your pan as shown in the video clip. The final five minutes or less is enough to accomplish this last, optional step ... for the perfect, home made pizza.

To return your pizza to the pan simply place the pan beside the stone and push it, with the spatula, off the stone and back onto your pan. You're now ready to cut and serve your meal.

Pizza tips: If you only want 1 pizza, form the second one, place it on the pan, cover it well with stretch wrap or put it in a plastic bag and freeze it. When you want to use that pizza crust, preheat the oven, prepare the toppings and dress the frozen crust. Pizza in 30 minutes or less (but still not free)!
This recipe also makes perfect calzone or pizza pocket. Roll your dough, dress half the disk, fold it over, pinch the seam closed and bake as usual.

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