Happy first day of Fall everyone! I hope you’re enjoying the beautiful end-of-summer/early fall weather we are having. This is my favorite time of year in Chicago – low humidity, warm sun and cool nights. If the weather could be like this 8 months out of the year, I’d be a very, very happy girl.

Alas, it’s not to be. Maybe that’s one of the reasons Chicago has become such a mecca for Pizza – thin, thick, pan, stuffed – we have the weather 1/2 of the year to justify the carb loading and cheese scarfing.  I’m a huge fan of a few local pizza joints, but to be honest once I learned how to make my own dough, and – GASP – how to grill it on my outdoor grill, I became a little less dependent on carry-out ‘za.

Since work has been scarce the past few months, I’ve become a gourmet on a budget, and am experimenting with various recipes that replicate what I’ve had in restaurants over the years. From Indian to Greek to my go-to, Italian.  And honestly, pizza was the thing I wanted to master more than anything.

Now I know what you’re thinking, “I can’t do this, making pizza is too time-consuming, too hard, it never comes out like you want it to…”  Suck it up, buttercup. I guarantee, you will find my recipe so easy and so much BETTER than most pizzeria pizza, I wouldn’t be surprised if you stopped ordering in and started making this yourself.

The only caveat I have to making this is be expressive with your toppings! You can go bare minimum with just cheese and sauce, or you can pile it on to your liking! And even better, you can make a thick/pan crust if you really like it. My only suggestion on the latter is to use a cheesecake pan with the removable sides so it’s easier to cut and serve.

The recipe below will make 2-3 thin pizza crusts, or 1 thick/pan and 1 thin.  I’ve included the “recipe” for the picture, above, as well, in case you’re feeling adventurous and want to try something a little “new.”

THE BEST PIZZA DOUGH you will eat

1/2 cup lukewarm water
1 .25 oz package of quick rising yeast
2 TBS honey
2 TBS olive oil
1/2 tsp salt (PLEASE use Kosher or even better yet, sea salt)
1/2 cup water
3-4 cups all purpose flour

Directions:

1. Mix 1/2 cup lukewarm water, 1 TBS honey and yeast in small bowl. Let proof 5 minutes or until you see a creamy foam form.

2. In a separate bowl mix the olive oil, remaining honey and salt together, then add 1/2 cup of water and 1 cup of flour. Mix thoroughly. Once combined, add the yeast into the flour mixture. Add 1 cup of flour at a time until dough isn’t tacky.

3. Knead dough on a floured surface for 10 minutes until smooth and elastic. Return to an oiled bowl, cover with plastic and kitchen towel and let rise for an hour to hour and 1/2, or double the size.

4. Punch dough down and divide into two balls. Cover and let rest for 30 additional minutes.

5. Roll dough out to desired shape and thickness. If you’re cooking in your oven, you’ll want to par-bake the crust so your toppings don’t soak thru. Simple put your dough in a pan or (preferably) on a pizza stone and cook at 425 for about 5 minutes. Less if you’ve made a super thin crust.

6. Remove crust from oven, lightly brush with olive oil and your choice of toppings. Return to the oven and bake either directly on the rack or pizza stone for 10 minutes or until cheese is bubbling and slightly browned.

For pizza shown above:

7. Brush the crust with olive oil and sprinkle 2 minced cloves of garlic on top. Add 1/2 cup grated parmesan and/or asiago + 1 cup of shredded mozzarella. Return to oven and bake for 10 minutes.

8. Remove pizza from the oven and top with arugula, sliced prosciutto and shaved parmesan. Optional; drained, pickled capers. Serve immediately!

Hope you’ll take the leap and make your own pizza. And don’t forget to tell ’em Rocco sent you!