pizza is amazing

ok, here's a quick tip that maybe some of you know, but maybe you don't. when you are going to the trouble of making your own pizza crust. (which really is not much trouble - like maybe 10 minutes of your life. and worth it.) go ahead and double, hell triple, that recipe. pizza crust is better when it's sat around and "aged" anyways. and it freezes really well. so today before i go to work at the buv (www.labuvetteomaha.com) tonight, i am going to make a pizza for the boys so they don't starve. and so that mike doesn't feed himself and hendrix 47 cans of fruit. gross.

here's a couple of dough recipes for you to try. i usually put some olive oil, a generous sprinkling of salt, minced garlic, Parmesan cheese, fresh mozzarella, & cherry tomatoes on ours. you can add spinach if you got it or sprinkle arugula on the pizza after it's down cookin'.

Pizza Crust (from the Cuisinart recipe booklet that comes with the machine)
1 pkg. of Active Dry Yeast (or 2 1/4 tsp. if you have a jar)
1 t. sugar
2/3 c. very warm water
1 2/3 c. flour
3/4 t. salt
3/4 t. olive oil

mix yeast, sugar & warm water - let sit for about ten minutes until is foamy.
put in cuisinart with flour & salt and mix up. while mixing, slowly add your olive oil until dough begins to pull away from bowl and forms a ball. makes one crust. top and cook at about 425 degrees for about 10 minutes or until toppings are golden. this makes a nice thin crust.

Pizza Crust (from www.thepioneerwoman.com)
1 t. Active Dry Yeast
1 1/2 c. very warm water
4 c. flour
1 t. salt
1/3 c olive oil

mix yeast & water - let sit until foamy (about ten minutes. using your mixer (like a kitchen aid) with the paddle attachment. combine flour and salt, drizzle in olive oil, pour in yeast, and mix until sticky and it forms a ball. makes two crusts. very delicious and slightly "puffy" crust. top with desired ingredients, cook at 500 degress for about ten minutes, and voila!

enjoy making something delicious this weekend. (and this only takes 20 minutes!)