BASIC PIZZA AND CALZONE DOUGH: Makes four 8-inch pizzas

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice (see Pizza recipes)

With this recipe you can make four pizzas, as described below, or you can divide the dough in half and make two large 12- inch pizzas. The baking time will be the same. Chopped fresh basil, chopped sun-dried tomatoes, or a sprinkling of crushed red pepper flakes can be added to the dough with the flour, if desired, for additional flavor. Be creative with your pizzas!

1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500º F.

5. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.

7. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

SPICY CHICKEN PIZZA: Makes two 10-inch or four 8-inch pizzas

About 1 1/4 pounds skinned and boned uncooked chicken, cut into small cubes to make 4 cups.

Marinade:
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 1/2 tablespoons fresh lime juice
2 large jalapeño peppers, trimmed and minced
1 garlic clove, peeled and minced
1 tablespoon chopped fresh cilantro leaves
Kosher salt
1 recipe Pizza Dough (See separate recipe)

Toppings:
2 cups grated mozzarella cheese (8 ounces)
2 cups grated Fontina cheese (8 ounces)
6 Roma tomatoes (about 1 pound), ends trimmed, cut into thin slices
1 cup cubed Asian eggplant, sautéed or grilled
1 recipe Caramelized Onions (See separate recipe)
1/2 cup sliced red and yellow bell peppers, sautéed or grilled

1. Marinate the chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the marinade ingredients, using 1/4 cup of olive oil. Season lightly with salt and let marinate for about 1 hour, refrigerated.

2. In a skillet or sauté pan large enough to hold the chicken in one layer, heat the remaining 1 tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Sauté the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.

3. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to make two 10-inch rounds, with the outer border a little thicker than the inner circle. Transfer dough to wooden pizza paddles or cookie sheets.

4. Layer the pizza: Start with the mozzarella, then the Fontina, tomato, eggplant, caramelized onions, cooked chicken, and peppers. Slide the pizza onto the baking stone. Bake until the pizza is nicely browned, 10 to 12 minutes.

5. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

FOUR CHEESE PIZZA: Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.

12 ounces ( 1/2 recipe) Pizza Dough (See separate recipe)
2 tablespoons prepared Pesto (see separate recipe)
2 tablespoons Oven-Dried Tomatoes (See separate recipe), cut into thin slices
1 cup grated mozzerella cheese
3/4 cup grated Fontina cheese (3 ounces)
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan cheese
6 to 8 large fresh basil leaves, cut into chiffonade

1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.

2. On a lightly floured surface, stretch or roll out the dough into one 10-inch round or two 8-inch rounds. Transfer dough to wooden pizza paddle or lightly-floured cookie sheet. Brush lightly with Pesto and scatter the Oven-Dried Tomatoes evenly around the inner circle of the pizza.

3. Sprinkle with the mozzarella and Fontina cheeses, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan cheese. Slide pizza off paddle or cookie sheet onto hot pizza stone. Bake until the pizza crust is nicely browned, 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut into slices, and serve immediately.

CALZONE WITH ARTICHOKES AND PORCINI MUSHROOMS: Makes 4 calzones, 12 servings

Pizza dough (See separate recipe)
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, very thinly sliced
1 1/2 cups fresh porcini, sliced if large
Salt and Freshly ground pepper
2 tablespoons chile oil
1 cup grated Italian Fontina
2 cups grated mozzarella
2 tablespoons chopped garlic, blanched
3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan

1. Divide the pizza dough into 4 equal pieces.

2. Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.

3. Place a large sauté pan over high heat. Add the olive oil and when it is hot, sauté the artichoke hearts and mushrooms. Season to taste with salt and pepper. Pour off any excess oil and let the vegetables cool.

4. Roll or stretch the dough, 1/4 at a time, into 9-inch circles. Place the dough circles, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way.

5. Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.

6. Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan.

From cooking.com