Last night, I did something I've been wanting to do for ages: cook a pizza from sratch.
I did it courtesy of my old roommate Peter from Atlanta. Peter was a great cook, always messing around the kitchen and producing incredible stuff. A few months back, he sent me his pizza recipe, which incidentally is from the Moosewood Cookbook, and I finally got off my lazy ass and did some cooking last night. (Now that I have all the implements of war: cheese grater, can opener, measuring cups, it was really easy).

I picked up some yeast and a block of mozzarella from Chan Mow Supermarket downtown. The rest of the ingredients, I already had. For sauce, I used a can of Hunt's which was a little runny. I need to augment it with some tomato paste next time.
Making the dough was a mess. There was flour all over the place. But all fun things are messy. I went to watch Minority Report while I let the dough rise for an hour.
Spreading the crust out was something of pain without a rolling pin. I tried to toss it a few times, but I was afraid of it landing on my less than clean floor. What a disaster that would have been.
I couldn't make the crust round, which is no big deal. I just spread it aorund the square surface of the cooking sheet. I laid down the sauce, the cheese, the corn and the onions, popped into the oven at 450 for 20 minutes and volia!
The pizza turned out delicious. The recipe calls for honey, which I didn't have, but I substituted brown sugar. With my topping of corn and carmelized onions, it was sweet, but oh, so good.
This endeavor was relatively cheap. I used 3/5's of a block of mozzarella (6 tala), half a can of corn (1.50), half a can of sauce (2.75). The yeast ran 8 bucks, but I should be able to use that for another few months. I already had flour, onions, salt, and sugar. The whole shebang ran about 10-15 tala, which isn't too bad considering what they charge in the local pizzerias. Now, if I can just find some goat cheese, I'll be in serious business.
(from the original Moosewood Cookbook via Peter Haarsgaard)
Ingredients:
1 cup room temperature water
1 1/2 tsp active dry yeast
1 1/2 tsp salt
1 tbs honey or sugar (go with the honey - my addition)
2 1/2 to 3 cups flour
olive oil
1) Place water in medium sized bowl. Sprinkle in the yeast and stir in the honey until everything dissolves. (Let sit 5 minutes for the yeast to do its work)
2) Use a whisk to stir in salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for anout 5 minutes (10-20 minutes is more like it if you want the best results. Also 3 cups of flour ain't going to cut it unless you want the stickiest dough on the planet. Just keep adding flour until the dough feels like more like dough and less like paste)
3) Brush a little olive oil on the dough. Cover the bowl and let rise in warm place until double in bulk. About 1 hour.
4) Punch it down and flatten by hand or roller into a nice pizza crust (I like to put a little olive oil around the edge and let it ooze around the perimeter of the pizza. This ensures two things. One, that the pizza will have a nice crispy crust. Two, you can remove the pizza from the pan without a hammer and chisel)
5) Bake at 450 F for 15-20 minutes (Presumably, you'd put the toppings on before you slapped the thing in the oven, but the people at Moosewood don't specify, so it's up to you. I'm the sort of guy who likes my cheese melted, so I prefer toppings on before cooking. The time is really a guideline. I look for a browning/bubbling of the chesse, then yank the pizza out of the oven, let it cool for a few minutes and slice away.)