- Double any pizza dough recipe and divide into small fist sized balls. Cover with a cloth and let rest until you're ready to roll.
- Pre-heat oven to 500 degrees.
- Roll (with a pin) until very thin, no more than 1/4 of an inch and place on baking sheet. I love the pizza pans with holes to achieve a nice crispy crust.
- Brush with olive oil. This creates a barrier between the sauce and dough to prevent soggy pizza.
- Add your toppings and then slightly roll over all of the edges.
- Lower heat to 475 degrees and bake until golden and bubbly. This won't take long, so keep an eye on your pizzas!
The Basic: tomato sauce and grated mozzarella.
The sky's the limit for getting wild or sophisticated with extra toppings. Try The Basic with any of the following: pesto, garlic, mushrooms, bell peppers, olives, feta, spinach, red onions,tepenade, goat cheese etc.
One of our Saturday night chefs made a scrumptious white garlic pizza. No tomatoes, just mozzarella, feta, and lots of fresh pressed garlic. Or go in the opposite direction for a vegan pizza by just adding fresh tomatoes, pesto (w/o cheese) and kalamata olives. I'm getting hungry just thinking about the possibilities.
A few notes:
- Optional: open the wine before you begin!
- Set up two different stations: rolling and toppings.
- Partner up with someone and collaborate.
- Have children make several at a time, so that their pizza is in a quick rotation for the oven... they can't wait as long as we can.
- Relax about all sitting down together for the whole meal... this is supposed to be casual. Someone will be topping a second or third sometime during the meal.