Pizza

We made pizza last night for four. This recipe, for two pizzas, serves four with a salad and dessert.

At least an hour before eating, make the dough. Mix

• 1 1/4 tsp instant yeast
• 1 cup room-temperature water

and let sit. In a food processor or standing mixer with whisk attachment, combine

• 1 3/4 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1/2 Tbsp salt
• 2 tsp sugar

With machine running, add the yeast water until dough forms into a ball. Divide dough in two, and with floured hands shape into two round balls. Wrap in floured plastic wrap, and let sit an hour to proof.

Slice and combine together

• 1 28-oz can tomatoes, drained (reserve liquid for a later dish)
• some fresh basil
• a pinch each sugar and salt
• (1 clove mashed garlic)

for the sauce.

For topping, sauté in a healthy amount of olive oil to caramelize

• 1 bulb fennel, shaved
• 1 leek, cleaned and sliced

and then add

• a few green onions, diced
• sun-dried sweet red bell pepper, diced
• salt

and divide topping in two. Also cube and divide in half

• 6 oz mozzarella
• 2 oz chevre
• 2 oz teleme.

Preheat oven 500°F, with the baking stone placed on the lowest level. Shape the balls into flat crusts. Coat the pizza peel liberally with corn meal, and transfer crust. Spread with half of the sauce, and bake 500°F for 6 minutes. Remove from the oven, add the cheese, and bake 2-3 minutes. Then add the topping and back another 1-2 minutes. Repeat with the second half of all ingredients.