My husband and I have been making pizza together for the last 5 years using our own recipes that combined make the best thin crust south of Lombardi’s.(We do still go to NYC at least once a year to eat the real thing). Many moons ago, I took a recipe from the internet and tweaked it and have been making my super thin crust pizza the same ever since. I like it because it’s easy, simple, uses my food processor and is consistent. It’s a very thin crust, almost cracker thin if you stretch it all of the way, and bubbly on the edges. My husband may, or may not, reveal his secret tomato sauce on another date, but here is how to remake my delicious dough. I’m writing from memory, so if you have any issues making it, or I find corrections, I’ll post the edits.
What you’ll need:
Special Equipment:
baking stone
food processor
silicone rolling mat
rolling pin
pizza peel (2 are better, but you can work with one and a large cutting board and a large flipper)
Ingredients:
1 cup warm water
1 tbsp yeast (I’ve used dry active and the baker’s; it doesn’t really matter)
1 tsp honey
pinch of salt
3 cups flour (plus more for covering your hands and dusting your work surface)
1/4 olive oil
(chopped rosemary and garlic add-ins, but you can put whatever you want in your crust)
cornmeal
First, you’ll need to get the yeast ready to go. Take one cup of warm water (not hot, just warm to the touch) and stir in the honey. Sprinkle the yeast on top and give it a quick stir and allow to sit for 5-10 minutes. (It will get bubbly and make a gooey brown slime on top of the water; then it’s ready). Next, add 1 cup of flour to the processor and dump in the cup of water and yeast. Give it a quick pulse to mix. Add in a pinch of salt, 1/4 cup of olive oil and the second cup of flour. (I never measure the olive oil, I just count to 4, 4 times, but do it however you like). Pulse it a few times to really get it mixed together well. It will start to firm up a bit. Finally, add in your other ingredients (garlic, rosemary or whatever you want to add to your crust) and the last cup of flour. Pulse until all of the flour sticks together and forms a ball. If it doesn’t begin to firm up and ball together you can add a few teaspoons of water if it is too dry, or a few teaspoons of flour if it’s too wet. Don’t worry about it begin perfect, you just need it to stick together and you should err on the side of wetter dough. Next, turn out the pile onto your silicone mat. Flour your hands. (seriously, do it, or you will have a huge mess in moments). Add a bit of flour to the top of your dough and on the edges of the silicone mat to incorporate if your dough ball is a sticky mess. Next, knead the dough by folding it over and pushing it in on itself mainting the roundish shape that it is in currently. Do this 60 times, or for about one minute. Don’t over do it, you just want to get it to a good sticky, but stretchable texture. Finally, coat the sides of a large bowl with olive oil and toss in your dough ball. Roll it around to get it covered in the olive oil and then cover. Cover with your silicone mat. (This prevents a crust from forming on the top of the dough, but if you do get one, don’t worry, it’s not the end of the world; just knead it in). Wait until the dough rises and doubles (30 min to an hour). Ideally you want the room to be 70 degrees or warmer to help it rise more quickly. *If you are making pizza in the winter, you can put the bowl on the top of your fridge near the back, or on your water heater for extra warmth. If it’s a nice summer day, just set it on the porch or in the window sill to really get it going quickly. Once the dough has doubled in size, punch it down flat with your knuckles and preheat the oven to 500 degrees F. The stone should be placed in the oven when preheating so that it’s warm and ready when you pop in your first pizza. Let the dough rise up to the original size again (about another 30 min or until your oven is preheated. Once the oven is heated and your dough has risen, you are ready to make the pizza. Pull off a handful of dough and pat it and stretch it into a disk. Place the disk onto the silicone mat and roll out to the size of your pizza peel or a bit larger than a dinner plate. (If you get a hole, just pinch the dough together, it’s fine). It doesn’t have to be round. Home made pizza doesn’t look like the stuff you get in the store, but no one will care because it tastes better anyway. Once you have your pizza rolled to size, sprinkle a little cornmeal onto your pizza peel and put your dough onto the peel. Top it with sauce and toppings (get crazy, it’s your pizza!) and slide the pizza from the peel onto the baking stone. Give it a couple of quick little shoves and it will slide off onto the stone. Close the door quickly and cook for about 6 minutes or until the crust is dark brown, bubbly and crispy. Place it on the counter to cool while you pop in your next pie. Repeat until you have enough to feed everyone in the house. We often host pizza nights with friends and enjoy drinking wine, telling stories and making outrageous pies. A single batch of dough will make about 4 pizzas and because the crust is thin each person is likely to eat one, so if you are having a party, plan to make 2 or 3 batches of dough. You can freeze the leftovers and just thaw to make it again the next time. *as a healthful tip, if you take it easy on the cheese (a dollop or two of fresh mozzarella and basil, pizza can be a tasty and healthful dinner. I hope you enjoy making pizza with friends and family as much as we do, and if you have any hints, tips or complaints please feel free to share in the comments section. Mangia!
at my local whole foods and picked up a bag because, hey who doesn’t to try black rice?!? It’s actually a very dark purple color, not black and if you make it in a rice cooker it will spew dark puple steam all over your countertop (yikes!). The good news is that it wipes up easily and doesn’t leave any permanent stains. 
by Robin Robertson. The title appealed to me because my family isn’t fully vegetarian, but we do eat mostly vegetarian meals. By that I mean, that I cook vegetarian/vegan options on the weekdays and usually the weekends end up being a free-for-all. I can’t imagine a life without the occasional burger or sushi, so we just limit our meat intake to one or two meals a week. That being said, it’s been a tough road of trial and error learning to cook vegetarian/vegan meals. Some have been great, so good that I would take it over the juiciest steak any day, but unfortunately some have been so bad that I yearned for a nice cardboard box to chew on in exchange. I’ve had this book for a few weeks now and have the opportunity to read it cover to cover several times and have made quite a few dinners from it as well. While the overwhelming majority have been good, there are a few bland ones and one that was actually dangerous. That’s right, I said dangerous. It was the Chipotle-Glazed Portobello Fajitas on page 154, where the recipe said to use “one 6-ounce can chipotle chiles in adobo sauce”. Um..no, don’t do it! However, the happy ending to this story comes when I get all in a huff, track down this 
This recipe makes 48 cookies.
Enjoy!
by Michael Dejong. This book is currently new to my library, but it’s really a great buy; here is the description from Amazon:
