Pizza-Pizza

Some of the best food in the world has to be homemade pizzas. Get a good pizza stone, heat that thing up, roll out your favorite dough and get on it. The classic margarita is a good place to start. You need mozzarella, a good homemade red sauce and a bunch of basil. A great homemade pizza dough is here (a big thanks goes to Mr. Batali for this one):

Ingredients

· 1/ 4 cup light red or white wine, Fiano di Avellino (or really whatever you have on hand is ok)

· 3/ 4 cup warm water

· 2 1 tsp of active dry yeast

· 1 1 tablespoon honey

· 1 1 teaspoon salt

· 1 1 tablespoon plus 1 tablespoon olive oil

· 3 1/2 cups flour

Directions

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Grab some good wine and some good friends and get into this. A good simple Romaine salad with razor thin onions and a homemade balsamic make a perfect friend.