Pizza

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

Yep. I'm making that claim and I'm sticking with it. This IS the BEST cauliflower pizza crust you will ever make. I've worked out the kinks from my previous cauliflower crust and from all other cauliflower crust posts I've read, and I'm confident that this pizza, this very one here, with a crust made out of a vegetable, is so damn delicious that you won't even think twice about the whole crust being made out of a vegetable thing. And yes, you can slice it and pick it up like a real piece of pizza.  

Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.

This method comes from a recipe in Jim Lahey’s “My Bread’’ book. Lahey, founder of the popular Sullivan Street Bakery and his pizza shop, Co., both in New York, is well known for his no-knead, one-bowl bread-making method.

Original recipe from B&O American Brasserie in Baltimore, MD

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.

You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.

Get your fix of two favorites (Chinese and pizza) in one crusty canapé—for fewer than 150 calories.

Serve the pizza by itself as a snack or with soup or salad for a light meal. Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4. When kneading the dough on high speed, the mixer tends to wobble and move on the counter. Place a towel or shelf liner under the mixer and watch it at all times during mixing. Handle the dough with slightly oiled hands. Resist flouring your fingers or the dough might stick.