4 cups unbleached all-purpose white flour
1/2 tsp. salt
2 Tbsp. olive oil
1 pkg. dry yeast
3/4 cup warm water
1 tsp. light brown sugar


Add brown sugar to 1/4 cup warm water (about 110˚F) in a measuring cup. Dissolve the yeast in the water and set aside for at least 5 minutes. The yeast will become frothy during this time.

Meanwhile, sift flour and salt into large mixing bowl. Make a depression in middle of flour and add olive oil and 1/2 cup warm water. When yeast mixture has risen for 5 minutes, add it to the flour. Mix all ingredients in bowl with hands; place on flour surface. Knead dough for 8 to 10 minutes.

Rub a clean bowl with olive oil and place the kneaded dough in it. Moisten the top of the dough with oil. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise.

When the dough has risen for 1-1/2 hours, remove it and place it again on the floured surface. Flatten the ball with your hand. Roll that circle flat until it is somewhat larger than your pizza pan. Rotate the dough occasionally as you roll it out. You should also lift dough up carefully at least once, place more flour on the surface, and turn the dough over to roll the other side. When the dough has been rolled out, sprinkle cornmeal on the pizza pan. The dough that hangs over the edge should be rolled up to form a rim. Brush olive oil on the dough before putting sauce on it.

Thin crust: Bake at 500˚F for 10 to 15 minutes. Preheat pizza stone for 1/2 hour.

Thick crust: Double the recipe. Bake at 450˚F for 25 minutes.


1 pizza dough


The Complete Book of Pizza by Louise Love

1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated
4 plum tomatoes, seeded and diced into 3/4" pieces
1/4 cup fresh basil leaves, sliced into fine ribbons
2.25-oz can sliced pitted ripe olives, drained
2 Tbsp olive oil
1 Tbsp red wine vinegar
2 garlic cloves, pressed
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
16-oz pkg. prebaked pizza crust


Prepare grill for direct cooking over medium coals. Place mozzarella cheese in Classic Batter Bowl. Grate Parmesan cheese into batter bowl using Deluxe Cheese Grater. Slice tomatoes in half using Chef's Knife; remove seeds using Cook's Corer. Cut tomatoes into 3/4-inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently using Small Mix 'N Scraper.

In Smaller Batter Bowl, combine oil, vinegar, garlic pressed with Garlic Press, salt and black pepper. Lightly brush top of crust with 1 tablespoon of the oil mixture using Pastry Brush.

Place crust in center of grill, top side down. Grill crust, uncovered, 4-5 minutes or until deep golden brown. Using Barbecue Turner, turn crust over and carefully remove to Large Grooved Cutting Board.

Add remaining oil mixture to cheese mixture; mix well. Spoon cheese mixture evenly over top of crust; return pizza to grill. Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown.

Remove pizza to cutting board; slice using Pizza Cutter. Place on Round Platter; serve using Slice 'N Serve.


4 servings


Pampered Chef, Casual Cooking