Home made pizza!!

My family loves Pizza! But far too often I find myself buying fast food pizza or frozen pizza, for sake of convenience. But they are so full of grease and have so many calories and junk in them that you feel guilty eating more that one slice but one slice is never enough. Yes a salad on the side is nice... I don't know about your family, but with mine, the intentions are there but the salad is rarely made and never eaten on pizza night. This is one of my family's favorite meals and this pizza crust is so easy to make. It is a Wolfgang Puck recipe that I make in the food processor and it really couldn't be easier. So here is how I did it... the crust... oh wait first things first turn your oven on the lowest it will go for about 10 min then turn it off and leave the door opened just a little.. I will explain later, go on I will wait right here for you... ok now on to the dough

• 1 package active dry or fresh yeast
• 1 teaspoon honey
• 1 cup warm water, 105 to 115 degrees
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoons olive oil, plus additional for brushing

When ever you are working with yeast you need to make sure it is alive otherwise you end up doing all the work to get a flat dough that cooks up like a brick. So, how do you see if it is alive you ask??? You need to "proof" it... in a bowl put the warm water, yeast, and honey let it set for a few minutes while you get everything else measured out (measure it out into the food processor bowl it is one less step later) after a few minutes the top will turn all foamy this means it's alive and you are good to go... once your yeast has proofed add this mixture to the food processor and pulse until it is combined then turn that sucker on and let it go until your dough turns into a ball. One that is done you will kneed it a few times and roll it around it in an well oiled large bowl (this will triple in size so please make sure your bowl is large otherwise you will have a mess) and cover it with a little plastic wrap and a towel on top of that. Now you are going to check and make sure your oven is not still hot you should be able to touch the racks and it be warm but not hot when your oven gets to that stage put your bowl in there and walk away. It will need to sit in there about 2 hours or so until it at least doubles in size you can see here how it has worked its way up to the plastic wrap
Then find your cutest sous chef to help you punch the dough down.


Roll it out on a floured surface sprinkle a little corn meal on the bottom of your pan (or pizza peel if you are cooking it on a stone)
Top as you like. Today we used a little fresh mozzarella and salami, once it came out we topped it with fresh basil.