MAKES: 8 servings TESTED BY: Colleen W.

023 Homemade Pizza

TASTING COMMENTS:

A baking stone crisps the bottom of the crust because the dough cooks the instant it hits the intensely hot stone. The porousness of the fired-clay material also pulls moisture from the dough and gives it that crackly crust.—CW

prep 20 minutes rise 2 hourS stand 10 minutes bake 7 minutes at 500°F

Because bread flour has a higher protein content than all-purpose flour, it will give your crust a better texture. If you don’t have it in your pantry, all-purpose will work.

1. In an extra-large bowl stir together flour, sugar, salt, and yeast. Stir in water and oil until combined and all the flour is moistened.

2. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 3 minutes). Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise at room temperature until double in size (2 hours). If not using right away, cover with plastic wrap coated with nonstick cooking spray and chill up to 24 hours.

3. If chilled, let dough stand at room temperature 30 minutes. Remove dough from bowl (do not punch down). Divide dough into four portions. Gently shape each portion into a ball. Cover; let rest 10 minutes.

4. Preheat oven to 500°F. Place a pizza stone, if using, in the oven while it preheats. On a lightly floured surface roll or stretch each dough portion into a 10- to 11-inch circle. Transfer dough circles to a baking sheet sprinkled generously with cornmeal. Spread 2 Tbsp. pizza sauce on each dough circle. Top with cheese.

5. Gently slide one pizza at a time to the heated pizza stone or place baking sheet in the preheated oven. Bake 7 minutes for the pizza stone or 10 minutes for the baking sheet or until crust is golden.

*note This is a great basic cheese pizza recipe, but you can add your favorite additional toppings—such as 1 lb. cooked and drained bulk Italian sausage, 1 3.5-oz. package of pepperoni, or about 1½ cups chopped veggies. See variations for more ideas.

Per serving 492 cal., 14 g fat (5 g sat. fat), 23 mg chol., 746 mg sodium, 69 g carb., 3 g fiber, 2 g sugars, 22 g pro.

Homemade Pizza

Veggie Pizza Prepare as directed, except omit sausage and add 1½ cups assorted vegetables, such as chopped onion, sliced fresh mushrooms, sliced olives, chopped sweet peppers, and/or chopped tomatoes per pizza. Bake as directed.

Hawaiian Pizza Prepare as directed, except substitute 6 slices Canadian-style bacon per pizza for the sausage. Add one 20-oz. can pineapple tidbits, drained. Bake as directed.

Philly Cheesesteak Pizza Prepare as directed, except substitute 8 oz. cream cheese and, if desired, 3 Tbsp. prepared horseradish for the pizza sauce and 8 oz. deli roast beef, sliced into bite-size pieces, for the sausage. Add ¼ cup chopped sweet pepper and ¼ cup chopped onion per pizza. Substitute shredded Moneterey Jack cheese for the mozzarella cheese. Bake as directed.

Taco Pizza Prepare as directed, except substitute salsa for the pizza sauce, 1 lb. ground beef for the sausage, and shredded cheddar cheese for the mozzarella. Stir ½ cup salsa into the cooked and drained ground beef. Bake as directed. Top each pizza with ¾ cup shredded lettuce, ½ cup chopped tomatoes, and ½ cup coarsely crushed tortilla chips.

Barbecue Chicken Pizza Prepare as directed, except substitute barbecue sauce for the pizza sauce and 8 oz. chicken, cooked and chopped, for the sausage. If desired, add sliced red onion, crumbled crisp-cooked bacon, and chopped tomato. Use a blend of cheddar and mozzarella cheeses. Bake as directed.

Honey-Wheat Pizza Crust Prepare dough as directed, except substitute 1 cup whole wheat flour for 1 cup of the bread flour and substitute 1 Tbsp. honey for the sugar.

TESTING NOTES

1. Yeast may seem fragile for some cooks, but if you watch the water temperature carefully, you won’t kill the yeast. The best crusts rely on it.

2. Once most of the dough has come together while mixing, use your hands to get it to come together completely into a ball before kneading.

3. Generously dust a baking sheet with cornmeal. Gently transfer a dough circle to the sheet. If you have enough cornmeal on the sheet, the dough will transfer onto the hot stone easily.

4. Because the stone will be very hot, use the baking sheet to shimmy and shake the topped pizza dough onto the stone, gently pulling the baking sheet back toward you as the pizza settles on the stone.

Make-Ahead directions After dividing dough into four portions, wrap each portion in plastic wrap and place in airtight containers. Chill up to 24 hours or freeze up to 3 months. Thaw dough in refrigerator. Let it stand at room temperature for 30 minutes before rolling.

baking stones Baking stones get hot—really hot! That heat makes your pizza crust crispy on the bottom yet chewy in the middle. Place the stone in the oven while it preheats and be careful when transferring your pizza to the hot stone. Manufacturers vary with care recommendations, so follow the instructions specific to your stone.