Make Margherita Pizzas; before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.
Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
How to make a pizza:
Step 1:Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
Photographs by Kana Okada
Recipe courtesy Food Network Magazine, for 50 Pizzas
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