Pizza! Pizza!

Favorite day of the week, hands down, would have to be Thursday. Back when Marissa was still alive and Michael Scott's shenanigans would make anyone blush, we instituted our Thursday TV night. Thus easily making Thursdays the highlight of our week.

Fresh dough

What goes best with a night of classic American television? Pizza, of course. At some point along the way, we aquired a yummy recipe for a fresh and homemade pizza dough...and the rest is history.

When we weren't making our own pies, those early days saw boxes from typical delivery chains like Sir Pizza, Pizza Hut and Donato's; and even a few carry out orders from Brooklyn Pizza and Bellachino's. Those tastes steadily gave way to some of our favorite local standbys like Slice of Chicago, Mellow Mushroom and of course, Goodfella's. These days, we find ourselves testing the waters at some throwback establishments (namely Dominos) and at new joints (like Naked Pizza). But through it all...our homemade pizzas have stood the test of time.

Sure, some might say that we are pizza fiends. But we wouldn't be Jacob and Kristin without a Thursday night pizza and TV night. (Much like we wouldn't be Jacob and Kristin without our Saturday night America's Most Wanted viewings--but that's another story.)

Pre-bake

Anyway--on this pleasantly perfect Thursday evening, I wanted to share our recipe for pizza dough. It's from Betty Crocker's Big Red 10th Edition Cookbook. Add whatever sauce and toppings you want...and the result? The most amazing pizza you will ever place in your mouth. Seriously.

Ingredients:

• 1 packet of fast rise yeast
• Half cup hot water
• 1 and a half cups all-purpose flour
• 1 tbsp of olive oil
• 1 tsp salt
• 1 tsp sugar

How to:
Mix hot water and yeast in mixing bowl. Add one cup of the flour, olive oil, salt and sugar. Mix until dough forms. Mixture will be sticky. Continue adding flour until the dough is pliable and smooth. (You may need to put down the spoon and begin kneading the dough.) Continue kneading dough. Set aside. Rub Crisco on inside of another mixing bowl. Place dough ball into Crisco bowl, rubbing it to get Crisco on sides of ball. Cover and let rise for 15 minutes. Punch down, re-cover and place in fridge for a few hours until ready to use. I typically will make this dough during my lunch break and it is ready to go when I am off work around 5.

Other pizza making tips:

• If you have one, use a pizza stone! They are GREAT! We use the medium round stones from Pampered Chef.
• Rub a pastry brush drenched in olive oil along the outer ring of your dough. Sprinkle any Italian seasoning or spice of your choice for an extra POP!
• Use GOOD mozzarella cheese.
• If your grocery store carries Boar's Head products, their pepperoni is the BEST!
• Add fresh minced garlic for a little, as Emeril says, BAM!
• Once your sauce and toppings are on, add some spices (sprinkle on some basil, oregano, rosemary, a dash of salt and a shake of pepper) and drizzle with olive oil.
• Bake your pizza at 400 degrees for 15 or so minutes.