Alas, after a couple of years in storage under the stove top cabinet and a few more months stored in a moving box, I FINALLY got around to using the pizza stone…and I can definitely vouch that it made for an honestly good pizza crust. Thus, from this day forward it shall be with pizza stone!

Of course, with a pizza stone what is better than to make pizza dough from scratch and going all out with toppings galore. So tonight, after scouring through my cookbook collection for that inevitable pizza dough recipe, here we are, flipping through my autographed edition of “Fabulicious!” Teresa’s Italian Family Cookbook, and for those of you who happen to own this cookbook, I hope you can agree with me that her “Pronto Presto Pizza Dough” recipe is a winner! For those of you who don’t know who ‘Teresa’ is, well…I first learned of her being as one of the celebrity contestants from last year’s reality hit series The Celebrity Apprentice. Teresa Guidice is a star of Bravo’s hit series, The Real Housewives of New Jersey and best-selling author of the cookbook Skinny Italian. I don’t watch ANY of the real housewives shows, but kudos to Teresa for her valiant effort in having this 2nd cookbook, which incidentally became my saving grace in search of the perfect, homemade, authentic pizza dough.

Thus, for those times when you are in a hurry, or just wanting something quick, easy, and delectably authentic, this is the pizza dough recipe for you…along with any topping(s) you so please.  Once again…Eat Fabulously!–gcc

For the dough:

Ingredients

• 2 2/3 cups bread or all-purpose flour (I used an organic, all-purpose flour), plus extra
• 2 tablespoons extra-virgin olive oil, plus extra for bowl and basting
• 1 (1/4-ounce) package (2 1/4 teaspoons) instant or quick-rise yeast
• 1 teaspoon kosher salt
• 1 cup hot tap water (no more than 130°F)

Directions

1. In the bowl of a heavy-duty stand mixer, combine the flour, the olive oil, yeast and salt.  Add the hot water.  Fit with the paddle attachment and mix on low-speed until the batter is elastic, about 4 minutes.
2. Remove the paddle attachment and attach the dough hook.  Knead on medium speed until the dough is smooth and supple, about 4 minutes.
3. Shape the dough into a ball.  Add a little bit of olive oil on the bottom of a large bowl and transfer the dough into the bowl.  With a pastry brush, baste the dough all around with the olive oil.  Cover with a damp towel.
4. Let stand in a warm, draft-free place until the dough doubles in volume, about 30 minutes.
5. Cut the dough in half, shape each half into a ball and flatten to desired shape (making it as thin or as thick as you want) with a rolling-pin.  Use immediately.

Topping options

For the ‘Surf and Turf’ Pizza, I used the following ingredients:

• 2 tablespoons yellow cornmeal (for sprinkling baker’s peel)
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil ( I used a cold-press garlic infused olive oil)
• 1/3 cup chopped shallots
• 6 garlic cloves, minced
• 1/2 cup dry white wine
• 5 dozen small clams in shells, scrubbed (or if you are pushed for time, use a can version)
• 5-6 piece bacon, chopped
• 1 whole piece of sea salt anchovies, chopped (you can also use the can version)
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano

Directions:

1. Add  2 tablespoons oil to pan; swirl to coat. Add butter; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in chopped bacon; sauté 2 minutes.  Stir in wine, clams and chopped anchovies; sauté 2 minutes.  NOTE:  If using fresh clams, bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
2. Put pizza stone on bottom shelf of oven and preheat oven to 500°F.
3. On a slightly floured surface/board, flatten out one of the half dough ball to desired shape, round, square, free form, etc (making it as thin or as thick as you want) with a rolling-pin.
4. Sprinkle baker’s peel with cornmeal and slide dough onto it.
5. Brush dough evenly with olive oil, leaving a 1/2-inch border untouched.
6. Arrange the sautéed ingredients with a dash of reserved liquor over the olive oil and sprinkle with the chopped oregano, parsley and Romano.
7. Shake and slide pizza off baker’s peel onto pizza stone in oven. Reduce oven temperature to 450°F. and bake pizza 10 minutes, or until crust is medium brown.
8. Serves 2 as an entrée or 4 as an hors d’oeuvre.

For the ‘Hawaiian and Anchovies Delight’ Pizza, I used the following ingredients:

• 1 small package Canadian bacon
• 1 can pineapple chucks, drain liquid (reserve for other uses, optional)
• sea salt anchovies, which I infused in garlic olive oil (or if using the can version, no need to infuse with olive oil)
• mozzarella cheese
• organic pizza sauce (organic is optional)

Directions:

1. On a slightly floured surface/board, flatten out one of the half dough ball to desired shape, round, square, free form, etc (making it as thin or as thick as you want) with a rolling-pin.
2. Place on a pizza pan, arrange the ingredients; bake for about 10 minutes or until crust is golden brown (or if you are using pizza stone, follow steps 4-7 above)