I decided instead of just telling y'all the recipe, I'd show it to you as well, so I set out to fix up a pizza for lunch. This recipe makes a small, very rustic-style pizza, nothing like the crap you get at your local pizza hut. One of these guys makes for a modest dinner for one, but the recipe is easily doubled.
First, the ingredients:
Now, the equipment:
-A sturdy mixing spoon
-And somethin' to bake on. I've gotten decent results doin' the whole thing on my cheap-o pizza pan, but, the best ones I've made were started on a pan, moved to a baking stone, then finished on the oven rack.
Now, the recipe:
4 ounces (by weight!) unbleached, all-purpose flour (approx. 3/4 cup plus 1 tbsp. by volume. if you have a scale, USE IT! you know how to mesure flour by volume, right? dip and sweep, dip and sweep...)
1/2 tsp. each of your yeast, sugar, and salt
2.75 ounces (by weight, again) slightly warm water (1/3 liquid cup by volume)
Add your dry ingredients and give them a little mix to get it all incorporated, then make a little 'well' in your bowl and pour your water in, like so:
Next, drizzle in a bit of olive oil (about a tablespoon, I never measure...) next to your dough, and use your spoon to coat the dough ball in the oil. Like-a this:
Yes, a whole hour. I never said it'd be fast. I'll be back later in the day to wrap this one up for y'all :3