Pizza Friday : or whenever your cupboards are getting bare.

It doesn't matter how busy I've been all week and how many things I've run out of, if I've got flour, yeast, oil, and salt I'm in business. Cheese is a plus, so is milk. Pasta, even better. Got an egg? Some salad veggies? Canned olives or ??? If you have that you can make pizza, bread, pasta with a variety of sauces, macaroni and cheese, quiche. The list  is endless. Well, long at least!

There are many things I'm glad I learned growing up. Being comfortable in a kitchen has got to be near the top of the list. Exact recipes? I have some. Cookbooks? I have lots. But if you ask me how I make my pizza dough, you won't get any exact measurements. Why? I wing it- every time. The closest I get to  measuring is the 1/2 cup scoop I use for the flour, but I don't level, sift or count how many.
Friday-night pizza is always great. One hour from start to sit-down, with plenty of time to do whatever else you need to do: the dishes, setting the table, starting a load of laundry, drinking some wine and reading a chapter or two (More dancing!).
Okay, for the first time ever I will try to give definition to my crust. Just remember that cooking is not an exact science. It is actually very forgiving, so don't be afraid to try anything. Use your instincts.

1 1/2 cups warm water
1/2 tsp sugar
rounded 1/2 tsp yeast
dissolve the sugar in the water and sprinkle in the yeast, let proof.
Whisk in a cup of flour,
then add:
 1 Tablespoon of olive oil
1/2 tsp salt
whisk again
Then stir in enough flour to make a heavy dough.
I think about 2 or 2 1/2 more cups of flour.
Knead until smooth and elastic, about 5 min.s
Cover and let rest/rise about 20 minutes.
Punch down, roll thin, put on your pizza pan and cover with sauce and toppings.
Bake in a pre-heated 425 degree oven for 12-15 min.

I use whatever I have for a sauce. Left-over spaghetti sauce, plain tomato sauce or paste plus spices, or I make a garlic cream sauce. Then whatever is in my fridge or pantry goes on top. Family favorites are artichokes and olives, but green onions, peppers, spinach, mushrooms, feta cheese are all good.

Let me know how I measure(d) up!