That's Amore

My oven had been broken since father's day. Along with my little heart.

I'm just as spoiled and privileged as I sound. I deserve no pity. I just had the urge to complain.

Now, my oven is fixed! It will heat up and stay hot. It does it's job so I can do mine. I could barely contain myself long enough for the repair man to leave. I had yeast, water, and sugar spongeing within moments.
It was pizza night. We were going to do it right. Light. Spite. Fight. Bite. (rhyme urge)

Andy's Pizza dough Recipe

   Since oven day, I have slow roasted tomatoes, made pizza and made some delicious crusty soup bread. I just finished reading The Storyteller by Jodi Piccolt (again, like you've never caved and indulged?). The main character in the book was a baker who came from a long line of bakers. I read very thorough descriptions of bread making and just had to do it myself. I had to wonder over the process. Those that are around me while I bake know my reaction to yeast reacting. It's magic every time. It's hopeful and scientific and unknown all at once. You are not just a baker, you are a conductor. It creates space. It demands time and respect.

I have a hard time sharing dough recipes. It's hard to say exactly what I do. I do as the dough tells me each time. I give and take on the wet and dry ingredients. So I'll give you my skeleton recipe and you can make it your own.

My recipe is Tiff and Andy's Pizza dough recipe. I change it by using whole wheat flour (at least half) and Honey instead of sugar.

Add any toppings you want, I love green peppers and onions. I also love tomato basil. You can make your own sauce if you're fancy, but my tomatoes just started ripening so I just get a jar of pasta sauce I like. Real talk.

You need:

10 0z of warm water (90-110 degrees)
1 tbs honey
3 tsp yeast

2 tbs olive oil
2 tsp salt


1 1/2 cup white flour
1 1/2 cup whole wheat flour

Start your water, honey and yeast in a bowl and give it 5 min to sponge. Then add your olive oil, salt, and flour, mix well. Knead until completely incorporated and smooth. It should feel satisfying and smooth and peaceful. It should inspire you. That's how you'll know it's time to give it a little rest. Put your dough in a lightly oiled bowl and cover it with saran and a towel and put in in a room temp dark space for at least an hour.

When it's time to bake your pizza, have your pizza stone and oven at 450.
roll out your dough and prep your oven peal or pizza pan with some corn meal then add your rolled out dough. Shape your crust, add your toppings and bak for 10-15 min or when the cheese is bubbling, hissing and toasty.

This recipe makes 1 large pan pizza or 2 thin crust pizzas. The dough can be made in advance and frozen or stored overnight in the fridge.