By Sarah Kangas-Murphy, In Praise of Leftovers
Best Pizza Dough
3-3/4 cups bread flour (or all-purpose)
2-1/2 tablespoons fast-acting yeast (2 packets)
3/4 teaspoon salt
1 teaspoon sugar
1-1/3 cup water, room temperature (about 72 degrees F.)
Olive oil for the pans and stretched dough
1. Preheat oven to 500 degrees F.
2. In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon, mix until blended, about a minute. The dough might be a bit stiffer than other pizza doughs you’ve made. Turn dough out onto floured surface and knead for about 2 minutes, until it's smooth. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
3. Oil one 13"×18" baking sheet and one half that size. Use a bowl scraper or rubber spatula to scrape 2/3 the dough onto an oiled pan in one piece. Starting at one end, gently pull and stretch dough across the surface of the pan, and use your hands to press it evenly out to the edges.
4. If the dough sticks to your fingers, lightly dust it with flour or coat your hands with oil. Pinch any holes together. Repeat with the second smaller piece.
Proscuitto and Apple Pizza
It makes a regular baking sheet plus another half-size.
2 cups grated whole milk mozzarella
1 cup crumbled blue cheese
Several slices of proscuitto, shredded
Several handfuls of fresh spinach, chopped
2 cups thinly sliced apples, more if needed
Fresh thyme, chopped
Liberally oil your sheet before pressing the dough in, and liberally oil the dough before topping it. Spread mozzarella, crumbled blue cheese over crust. Top with proscuitto and fresh spinach. Arrange apple slices over everything, and sprinkle with fresh thyme. Bake till edges of crust are crisp and everything is bubbly, about 15 minutes.
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