Pizza is one of my favorite things to make so you’ll see frequent posts about pizza and all my different toppings. I usually make my own pizza dough and my favorite recipe is from Vogue magazine of all places. I found this recipe in 2005 and have been using it ever since. The recipe calls for all purpose flour, but for my dough I prefer using Caputo “00” Flour which makes for a nice crispy crust on the bottom, but still slightly chewy inside. If you can’t find Caputo flour, you can purchase it online at Market Hall Foods for $5.25 plus shipping. Unfortunately, I was all out so I used King Arthur bread flour this time which is a great substitute.
For the Dough You’ll Need:
1/4 cup white wine
3/4 cup water
1 packet active dry yeast
1 tablespoon honey
1 teaspoon kosker salt
1 tablespoon olive oil
3 cups all purpose flour
- Combine wine, water, and yeast in a large bowl. Stir until dissolved. Add honey, salt and olive oil. Mix thoroughly. Add 1 cup of flour and make a wet paste. Add remaining flour.
- Knead dough on a lightly floured board for 2 to 3 minutes.
- Place dough in a lightly oiled bowl and cover with a towel, Let rise for 45 minutes.
- Form dough into desired size
- Add toppings
- Bake at 450 on a pizza stone for 10-25 minutes until dough is slightly browned.
- Sprinkle with sea salt, olive oil, and basil to taste.
*Make sure your pizza is in the oven heating while you are assembling your pizza. To help get your pizza on the stone, sprinkle your pizza peel with corn meal.
Now for the toppings! I decided to so a white sauce with a little, butter, garlic, fresh parsley, lemon juice, and cream.
I ran out of parmesan cheese which is why it’s not in my white sauce, but it was still delicious! For the toppings, I added mozzarella cheese, diced chicken breast (from a rotisserie chicken) caramelized onions that I made earlier, and a little bacon. It was yummy!