Most people would agree with me when I say, “I love pizza!” Just look at a phone book from anywhere in the US and you’ll find page after page of listings for pizza joints. There is just something about the interaction of crust, sauce and toppings that make the whole so much greater than its parts. A great pie is truly a work of art, and those that take time to perfect the craft are true artisans, in my humble opinion. And while I have never met a pizza I didn’t like, there are a lot of mediocre pies out there. Eighty percent of the pizza joints are turning out pizza that is adequate, but doesn’t really capture the true bliss that a great pizza can invoke. Luckily there are still people out there that view making pizza not so much a job as it is a calling. These are the people and places that I search out whenever I come to a new town. Unfortunately, not every town has a great pizza place, but if you are lucky, there is one close by. True pizza artisans are a bred apart. Most of them learned their craft early in life and have been churning out pies for years and years. Many of these guys…and gals live, eat and breath pizza. To some this may seem strange, to me these people are almost godlike. Well, okay, that may be overstating the fact, but I think you get the picture, I am a true lover of pizza!

I have to admit, that as much as I love pizza, I still haven’t perfected my pizza making skills. Oh, I make a really good pizza, but I can’t compete with the masters. Pizza making just isn’t in my blood, though that doesn’t stop me from trying to perfect the craft. Tonight’s incursion into the realm of pizza making turned out quite well and I feel good about sharing my latest in crust experimentation with you. I am not usually a fan of thin crust pies. I prefer one with a a little more chew and little less crispy crunch. I think this crust nicely bridges the two realms. It is thin and provides a nice crisp crunch around the edges but is still just a little doughy in the middle. It also provides a nice flavor due to the long, slow first rising. This recipe will make enough dough for 2 medium sized pizzas, or 4-6 small pies, great for allowing each family member to top their own pizza. Provide a number of toppings and let everyone create their own favorite combos. My wife likes the fresher flavors of olive oil, fresh tomatoes, and fresh basil, added just as the pizza comes out of the oven. Me, I prefer something a little more pedestrian, topped with sauce, hot Italian sausage, pepperoni, onions and mushrooms.

Pizza Crust
1 Tbsp. Active Dry Yeast
2 3/4 cups All-purpose Flour
3/4 cup + 2 Tbsp. Lukewarm Water
1 tsp. Salt
1 Tbsp. Honey
1 Tbsp. Olive oil

Combine the water, yeast, honey and olive oil in a small bowl and stir to dissolve the yeast. Allow to sit for about 10 minutes until it starts to foam. Meanwhile combine the flour and salt in a large bowl and make a well in the center. Add the water/yeast mixture to the well and slowly bring the dough together with a fork. Once the dough has formed, switch from the fork to your hands and knead the dough for about 5 minutes, adding a little water or flour to make a soft but not sticky dough. Brush a bowl with olive oil and place the dough ball in the bowl turning it to cover with olive oil. Place in the refrigerator and allow to proof for 8-10 hours. Punch down dough and divide into either 2, 4, or 6 portions, depending on your preference. Roll into individual balls, place on an oiled cookie sheet, cover and allow to proof again, at room temperature until double in size, about 1-1 1/2 hours. With your hand flatten into a circle and start to stretch the dough. You will then need to finish with a rolling pin to get the dough down to about 1/8-1/4 inch thick. Top as you would like and bake in a 500 degree oven, on a pizza stone.

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