Pizza: The Quest For the Perfect Dough

I've been searching for it for ages. I've tried many before; with yogurt, with butter milk, no proof, full proof but nothing were quiet good enough. Then one day I found it; there it was on the page of a magazine. My heart was pounding as I looked at it with anxiousness....somehow I knew that this was the one. I immeditalyt clipped the page and waited for the nearest opportunity to test the recipe.

Next my husband and I were sitting in front of the oven, with oven's light on, looking with anticipation  at that round desk of dough streching and puffing, cheese bubbling and melting and we couldn't wait for the minutes to pass to taste the delicious pizza.

I've made this dough many times since than. Every time I try to be a little creative with the toppings and experiment with different ingredients but I always come back to those two: fresh mozzarella and basil pizza and a "white" pizza with feta, onion, tomato and black olives.

In the midst of a messy house, as we prepare to leave the U.S for good, making , kneading , baking and taking pictures felt so good. It was like a therapy session : a day at the spa. It's nice to get lost and involve in something when your mind feels  no less than a maze.

Making pizza is such a fun, family- friendly activity. Everyone can choose whatever toppings they like and they seem to cheer for you like a hero when you get that hot bubbly pizza out of the oven. And it's fairly simple with some planning and once you get the hand of it. The only thing that can make it even more simple is if I can make the dough ahead of time and freeze it. If you know of a method for freezing dough and using it again , please let me know.

To make "white" feta pizza:  Prepare dough (recipe below) cook tomato slices in a dry skillet over medium high heat until tender and brownish, turning once. Cook sliced onion in a skillet with a little bit of olive oil. Pat dry sliced olives. Brush dough with multipurpose herb oil. Arrange tomatoes, onion, olives and feta on top. Bake as directed. Once out of the oven, drizzle with some more herb oil and sprinkle with crushed red pepper and freshly ground black pepper.

To make fresh mozzarella pizza: Prepare dough as directed below.  Top with 1/4 cup pizza sauce ( recipe below). Arrange fresh mozzarella slices and top with chiffonaded fresh basil leaves. Brush edges of dough with herb oil. Once out of the oven drizzle with more herb oil if you like.

Recipe by Peter Reinhart 

Click here to learn how to shape pizza dough

Recipe by: Peter Reinhart   

Recipe by: Peter Reinhart 

This multipurpose herb oil is great for dipping bread and coating pasta.

What is your  favorite pizza toppings?