Pizza galore

As i mentioned i worked at a pizza restaurant, now over the two summers that i worked there i consumed more pizza than any one person should in a life time, and somehow i still love it.

I not only made pizzas at work but also at my abode, we had a pizza stone and peel so it was pizza for breakfast (eggs on pizza) lunch and dinner. When our pizza adventures began we would make za's as fat as we could (we called them fat pizzas) we later realized that sometimes less is better as we would get soggy dough sometimes, but every time it was a different pizza and damn delicious. Except maybe one time when all we had was hot sauce and mushrooms (no cheese), i devoured it either way, but man I had the burning ring the next day.

Personally i think everything is good on pizza, with the exception of pineapple. The best toppings are bacon, lots of mushrooms, red onion, green onion, bell peppers, bacon, tomatoes pretty much any veggie you can get your hands on, and bacon.



So the first recipe i am going to hook everyone up with is pizza dough, the basis behind every pizza, toppings don't make the za, if the dough is good, most anything will be great on top. Except pineapple.
You will need:
  5-7 cups flour
  2 1/2 cups warm water
  4 1/2 teaspoons dry active yeast (2 packets)
  2 teaspoons salt
  4 tablespoons olive oil

You are going to want to start this 18-24 hours before the feeding frenzy can begin.
Preferment- 1 cup Flour
                    1 cup warm water (H2O)
                    2 1/4 teaspoon dry active yeast (1 packet)
Stir all this together (always stirring in same direction) until yeast is dissolved, then let the magic happen for 18-24 hours (let it sit on the counter)
*18-24 hours into the future*
In a separate bowl dissolve
                       2 1/4 teaspoon yeast (1 packet) into 1 1/2 cups warm water (or milk).
Make sure all the yeast is dissolved. Once it is dissolved add this concoction to the flour, water and yeast from before as well as
                    2 teaspoons salt
                    4 tablespoons olive oil
Remember always stirring in the same direction
Now is the fun part(messy part), adding the flour. It will take between 4 and 6 cups.
Add one cup at a time, you will have to take it out of the bowl after 2 or 3 cups and get your hands dirty. lightly cover the counter with flour, put on some tunes and get kneading. adding flour as it get incorporated.
Add the last of the flour slowly until the dough is no longer sticky.
After kneading for 5- 10 minutes you are looking for your dough to be smooth and springy.
When you poke it, it should bounce back.

Alas you have pizza dough.
I recommend letting the dough sit for a bit before indulging. 
You can separate it into balls and freeze them if you want, or you can leave it in your fridge and cut off what you want when the time for pizza i near. When you have dough the time for pizza is always near.

The rest my friends is up to you, i bid thee good luck, and always remember to never forget