ter as your oven preheats. If the dough isn’t relaxed, it’ll fight your attempts to stretch it to size. To shape the dough, pick it up and start turning it as if you’re turning a steering wheel—this is a gentle way to begin stretching it and helps it keep a circular shape. Unless you’re a dough prodigy, you’ll need to place the dough back on the floured surface once it stretches to about an 8-inch circle; then finish shaping it by rolling with a rolling pin. If it snaps back too much and keeps shrinking, walk away for a few minutes; that means it needs to rest some more.
THE SAUCE
PIZZA PERFECT Family-friendly, low-fuss and downright tasty
Here’s where things start to get fun. Pizza dough is a beautiful, blank canvas for all kinds of interesting flavors—it ain’t all red sauce and mozzarella (though that is, indeed, delicious). Get adventurous with your sauces; the recipes here include a ricotta-based white sauce and caramelized onions (granted, not really a sauce but a darn tasty base). You could also slather on pesto, BBQ sauce, romesco or Alfredo sauce, olive oil, even pureed butternut squash or white beans.
THE TOPPINGS
eyond the burn-the-roof-of-your-mouth problem, pizza is straight-up fun in the round. Tell your troops that tonight is homemade pizza night and watch your in-house popularity ascend. Plus, after an active day outside (or even a long day on the job), pizza simply satisfies. It doesn’t take much to become a pie pro, either. Here’s all you need to know.
Another opportunity for creativity. Don’t forego the traditional toppers like pepperoni, Italian sausage, olives, peppers and such. But do think beyond what the delivery joint offers, because that’s the fun of making pizza yourself. Some of my favorite combos, besides the recipes here, include roasted butternut squash, walnuts and blue cheese; fresh corn kernels and shrimp; pulled pork, cheddar and onions; roasted garlic, asparagus and fontina cheese; prosciutto and plum; and pesto, wild mushrooms and toasted pecans. The only word of caution is to watch any topping that’s really wet because it can sog-out your crust. Blot moist ingredients like roasted bell peppers or artichoke hearts with paper towels—or add them at the very end after the pie is out of the oven.
THE DOUGH
PIZZA TOOLS
By Ann Taylor Pittman
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There was a time when I’d make my own pizza dough, losing myself in the soothing pleasures of kneading to my own rhythm. That was before I had kids, though, and before grocery stores offered ready-togo dough that’s just as good as what I would’ve made. So unless you’re a kneadaholic, pick up a ball of dough from your local supermarket’s bakery section or freezer case. If the dough is frozen, thaw it for 24 hours in the fridge; poke it to make sure it’s fully thawed. Refrigerated (including thawed) dough needs a little time to relax, to loosen itself up. Let it hang out for about 30 minutes on the coun-
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Pizza stone: If you like crisp-browned crust that holds up to any topping, you simply must use a pizza stone. (If you don’t have one, you can get almost-as-good results by cooking your pie on a preheated heavy baking sheet.) Go for a stone with a 15-inch or wider diameter. Every stone I’ve ever used works well, and the CHEFS Round 16-inch model comes at a great price. amazon.com Pizza wheel: The Zyliss Palm-Held Pizza Slicer boasts a great ergonomic design that helps you feel more in control while you cut, and the pieces disassemble easily for thorough cleaning. Available in many discount and kitchenware stores or through amazon.com.
