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小Tern一直很喜欢吃改良版的意式餐，所谓改良版，就是基本配方是西人的，但配料里加了更多个人喜好，比如蔬菜，小Tern喜欢吃奶酪，自己做就比配方要求的多放很多。
而最近，小Tern吃腻了外面买的Pizza，总想着自己做做看。当然，他所谓的自己做，主要是他动嘴，俺动手了。恰好，前几天看到一个简单的pizza配方，于是，就是拿来试了一下，虽然自我感觉很一般，但小Tern却很喜欢，一再要求再做。无奈，继续上网搜索，试图找一个更好的配方，看到这个，感觉不错，照着做了一次，效果比第一次好很多。所以，存下来，以备以后查询。
Prep time: 2 hours Cook time: 30 minutes
INGREDIENTS
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato sauce (purée)
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Special equipment needed (optional)
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
METHOD
Making the Pizza Dough
1. In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2. Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
1. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3. Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6. Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8. Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Yield: Makes 2 10-12-inch pizzas.
说几点个人体会：
1. 发好的面在冰箱里放一晚后第二天再做，效果更好。
2. 有人建议在面粉里混上蒜粉，Italy seasoning等，因为这些都是小Tern大爱，我是直接加上了，味道确实不错。
3. 试了不同的程序，最近的一次是，饼做好了以后，先在烤箱里靠几分钟（我烤了五分钟），然后把饼翻过来，再放topping，然后再考十五分钟，做出来的效果非常好，中间不软。
4. 关于cheese，今天把Provolone和Mozzarella混合用的，效果很好，很香。
5. 看网上讨论说用不同种类的面粉，或者是混合使用两种面粉，做出来的效果也大不同，暂时还没体会，以后可以慢慢试试。
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