"There are years that ask questions, and years that answer."- Zora Neale Hurston


 The other night I made a big ol pizza to celebrate life...and my acceptance into the University of Gastronomic Sciences in the Piedmont region of Italy! I'll be attending the school in March for a full year in pursuit of a Master in Food Culture and Communications. I'm only a bit excited. Once I arrive, this here lil blog will be shifting to all things Italian. No one hates it. In the meantime, here's a recipe for some tasty pizza dough.

  Victory Pizza  

This dough recipe is realll easy. In a large bowl, combine the flour, salt, and sugar. In a small bowl, combine the yeast with warm water. Pour the yeast mixture into the flour mixture and stir to combine. Like pasta, every pizza dough will be different. You may need to add in some extra flour if you find your dough is too sticky. Once you've reached a desired consistency, place yer lil bundle into another bowl that has been greased with olive oil and cover with a damp tea towel. Allow the dough to rest in a warm place for at least two hours.

Once your dough is well rested, you can roll it out on a floured surface and then transfer it to a pizza stone or cookie sheet. There are a bunch of toppings on these pizzas, which can be a great and a terrible thing. The key to crisp pizza (at least in my book) is to broil the pizza after the dough has finished baking and to limit the amount of wet ingredients you choose as toppings. This includes soft cheeses, watery vegetables, and excessive amounts of sauce. For the record, I was hungry when I made these so I put greedy amounts of cheese on each. They were not as crisp as they could have been, but they were still mighty fine.

I hope you try out this recipe and send some of your creations to Hallee. She'll devour them, and then she'll proudly display your underwear in front of house guests.

Recipe

2 c AP flour

1- 1 1/2 tsp salt

1/2 tsp granulated sugar

1 tsp instant yeast

1 c lukewarm water

1- 1 1/2 tbsp olive oil for coating