Last night we had Pizza

Pizza Part I - Crust
It's only fitting for us to start with pizza. We have been in search of the perfect pizza since we were married almost 16 years ago. It's been more miss than hit over the years, but finally, we are to the point where we are happy with our pizza and it turns out consistent every time.

We make almost everything by scratch staring with the crust. We like really thin crust, which has been hard to do. I used to make the dough fairly wet and let Ray work in more flour as he was rolling it out. This just worked so-so and was frustrating for him. But just this past summer we discovered the way to thin crust is through a dry dough. (Remember, we have no training - it's all trial, error and patience for us!)

By reducing the water in my standard recipe, I think we've attained the perfect pizza dough.

Jenifer's Pizza Crust
yield: 2 pizzas
3 C. bread flour
1 Tsp. salt
1 Tbsp. sugar
2 Tsp. quick rise yeast
1 Tbsp. Olive Oil
3/4 C. hot water

In the bowl of the mixer, sift the dry ingredients (including the yeast). Make a well in the center and add the olive oil and water. Mix with a wooden spoon until combined. It will be really dry at this point. Knead a few times in the bowl until a ball forms. If it is too dry, add a tablespoon or so of hot water until a ball forms. Using the mixer and the dough hook, knead the dough on medium for about 4 minutes. If the ball falls apart when you first start kneading, add more hot water a tablespoon at a time.

Once the ball is kneaded, spray the bowl with Pam and place the dough in it. Cover with a damp towel on the counter for about an hour. Punch the dough down and it's ready to use. One ball makes two pizzas.

You can freeze any leftover dough for an incredibly long time. To use after freezing, just thaw it in refrigerator.