Homemade Pizza

If you live in a medium sized town as I do, your choices for pizza delivery are pretty much limited to the chain guys whose pizza is not always discernible from the cardboard box it is delivered in. Yes, we have some pretty good independent pizzerias, however, they don't deliver and by the time you go pick it up and get it home, well it is just not as it should be. The answer, of course, is to make your own. My kids love homemade pizza and enjoy helping to build their own. Once you have your dough made, the possibilities for toppings are limitless. Just remember that toppings can add moisture to your pizza, possibly making the crust soggy. That being said, drain your pineapple and precook your mushrooms. I like to make my own sauce so as to control salt content as well as flavor profile. Also, freshly shredded, whole milk mozzarella is a must. Add other types of cheese as you see fit, but to me, you have to have the mozz as a base.

The following recipe is for one medium sized pizza (it can be doubled with no problem):

3/4 cup semolina
3/4 cup bread flour
1 tsp. salt
1/2 pkg. dry yeast, dissolved in 1/2 cup lukewarm water.
1 Tbsp. olive oil

I use a food processor. Add flour and salt, start the processor and gradually add liquids. Process until dough forms 1 - 3 balls of dough. Remove and knead for five minutes. Put into a litely oiled bowl, cover with a damp towel and let sit in a warm place for three hours. Remove dough, roll out into desired shape and place on a pizza peel (wooden board for sliding the pizza into the oven and for removing it) sprinkled with cornmeal. Build your pizza on the peel. Preheat your oven (with a pizza stone) @450 for at least 30 minutes. Bake 15 to 20 minutes or your desired doneness. Let your pizza sit for about 5 minutes before slicing. Enjoy!!