Pizza

My new tradition (currently lasting 5 weeks) is to make pizza on the weekend. It works well for throwing together all the leftovers in the fridge. I've been trying differente dough recipes from the food network and have settled on two: one by Alton Brown, the host of Good Eats and the other by Emeril. Brown's is currently my favorite. The best thing about homemade dough is that you can add spices and herbs to it. I prefer oregano and garlic salt. I'm not including all directions on how to mix the dough- I just toss everything into my food processor and then walk away for 15 minutes. I like to Make mine into pizza "wrap" just like the did at Pizza Pizza at UNB.

2 tablespoons sugar
1/4 to 1 tablespoon salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups flour (either bread flour or all-purpose flour)
1 teaspoon instant yeast

knead for 15 to minutes

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if you can see the light through it. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil or spray with non-stick spray to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. (I know it takes a while- but definitely worth the effort!)

Turn the oven to its highest temperature, about 500 degrees F. If

Split the pizza dough into 2-4 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other pieces of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto baking sheet. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Place on baking sheet (you may want to sprinkle flour on the sheet first to make sure the dough doesn't stick.

(Top and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Turn off heat in oven. Bake for 7-10 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.