Honestly, I just heard about garlic knots within the last year…I know, I must have been living under a rock! I first tried them at a friends house, she had bought them at a local Italian market and reheated them at home. They were quite good, but I thought there was potential for more. Certainly, fresh from my own oven would be fresher and significantly better tasting.

Well, I have played around with a few versions and think these are a “must make” for you. These are nothing more than strips of dough, tied in a knot, then topped with a melted butter, garlic and parsley mixture. Obviously, you can switch up the herbs and spices to your own liking, but this version is a good place to start. Then, if you wish to be more creative, or if you have non-garlic lovers, adapt it to your own tastes. Also, the beauty of these is that you can easily do different flavorings in one batch.

INGREDIENTS
1 bag store bought pizza dough, or try my quick pizza dough
5 Tbs. butter, melted (or 1/3 cup olive oil)
2-3 garlic cloves, minced or 1 tsp. garlic powder
1 tsp. italian seasoning
1 tsp. kosher salt
1/4 cup parsley, finely chopped
grated parmesan

DIRECTIONS
Bring the dough to room temperature. If you are using store bought dough, make sure you give it ample time to come to room temperature. I would advise, err on the side of more time, not less time. The reason for this is, store bought dough is not always the freshest and it needs time to not only come to room temp, but time to rise. Home made dough seems to get there quicker than a store bought dough.
Then, on a lightly floured surface, roll the dough into a long log, and cut that into about 14 to 16 pieces. Roll each of those pieces into about an 8″ rope. No need to be fussy or precise, they will turn out fine.

Next, tie each rope into a simple knot, tuck the ends under and place them on a parchment or silicone lined baking sheet. Trust me, this is not a fancy, or a delicate process. Check out this video or simply Google or YouTube “tying garlic knots” to catch a video of how it’s done. While lightly covered, let them rest for about 30-40 minutes; this will let them rise a bit and make for a more tender roll.

Meanwhile, preheat the oven to 400º. Combine the melted butter, garlic, salt and italian seasoning, set aside while the rolls rise. When ready to bake, brush this mixture over each roll (reserve some for later) and bake for about 20-22 minutes or until lightly golden. Remove from the oven, brush with the remaining garlic mixture, sprinkle with the parsley and the parmesan cheese. Serve immediately and enjoy.

NOTES
First and foremost, extra virgin olive oil can definitely be subbed in for the butter. Both are delicious, try each one and going forward, go with you favorite. The other big variation is the garlic. I have done the fresh garlic (picture above), but I find that it tends to get a bit dark/burned, although it tastes fine. The granulated garlic or garlic powder does not have that issue and can handle the high heat without scorching.
Additionally, there are many other herb variations that come to mind. Add a pinch of crushed red pepper, if you like a kick. Add different herbs (Za’atar comes to mind), or no herbs, just the garlic and parmesan. You decide, whatever you like, whatever your family prefers. Play around with it and get creative, you can’t fail, it will be delicious.

Okay, I know, you don’t want to or you “can’t” make bread. Well, I’m telling you that yes, you can make bread and you should make this one. No worries about failing, this is a very easy, “anyone can make it bread”.

Often called Anadama bread, it is an old-fashioned, New England favorite, with a legendary history and numerous variations. Aside from all of that (google it, to learn more), this is just an easy, delicious recipe for everyday bread, with a wonderfully warm, slightly nutty flavor. It is terrific hot out of the oven, the next day and beyond, as simple toast with butter, or used for an incredibly yummy grilled cheese. Another New England favorite, that works beautifully with this bread, is a peanut butter and bacon sandwich. If you haven’t tried a peanut butter and bacon sandwich, do not delay, do not make a face…just try it, it is flat-out delicious.

Ohlin’s Bakery, was a local favorite that made a bread, similar to an Anadama bread, that was absolutely irresistible. Unfortunately, the bakery had a bad fire and has never re-opened. We were flat-out addicted to the Ohlin’s Bakery version and this is my attempt to meld the two. While this is still not quite the same, it’s darn close and satisfies my nostalgic taste buds. Also worth noting, this makes two loaves and that is a very good thing, because it is hard to stay away from it. If you happen to have more will-power than me, don’t despair, it freezes beautifully or, delight a friend with the second loaf. One caveat, this does not bake up as a full size loaf, it is more like a quick bread size, so don’t despair when it has a lower rise.

INGREDIENTS
1/2 cup medium cornmeal
2 cups water, boiled
1/2 cup warm water
1 package yeast, 2-1/4 tsp.
1/2 cup molasses
1 Tbs. kosher salt
3 Tbs. butter, room temperature, cut into cubes
4 1/2 cups bread flour

DIRECTIONS
First, place the cornmeal in a large bowl. Then, stirring continuously to prevent lumps, slowly pour the boiling water into the cornmeal. Set aside for 30 minutes. Meanwhile, in a small bowl, put the 1/2 cup of warm water and sprinkle the yeast over it. Sprinkling this into the water, as opposed to just dumping it in, prevents clumping.

After the 30 minutes, add the molasses, salt and butter to the cornmeal mixture and stir to combine. Next add the yeast, water mixture, again, stir to combine. Then add the flour, one cup at a time, stirring to combine after each cup. By the way, I do not use a mixer for this, I do it by hand. It will be a rather wet, scraggy mess, not to worry, that’s normal.

Finally, grease two 5×9 loaf pans and spoon the mixture into the pans. No need to fuss over splitting it evenly, just eyeball it. Then, cover the loaf pans with a clean dish towel and set aside for 3-4 hours, until puffy and roughly doubled in size.

Then, when nearly ready to bake, preheat the oven to 350º, bake the bread for 40-50 minutes, or until a toothpick comes out dry. Let the loaves cool for a few minutes and then remove from the pan and continue to cool on a rack.

Who will ever forget the winter of 2020?! It was a horrible one, by any standard. The Covid-19 pandemic brought about many changes in peoples’ lives and habits. One of the positive changes was families had a whole lot more quality time together. Additionally, a whole lot more baking was going on and the evidence was obvious at the supermarket. Although improving, for months it was nearly impossible to get your hands on any yeast or flour.

Sourdough definitely solves the problem of the yeast. However, the flour was another issue, that had no solution other than diligence, and constant checking. Whether ordering online, shopping in person or having others check when they shopped, there were no easy solutions.

Admittedly, delving into the sourdough process was a rather intimidating venture. I read, I watched videos, I learned, and then I just jumped in. Reassuring, were the numerous promises, that “even if it doesn’t look good, it will still taste good”. And they were absolutely spot on, the first couple of loaves were delicious, although definitely not perfect. However, I was hooked!

First, the starter. Again, easier than you think. No worries here, you will have a tough time “ruining or killing” your starter. If you already have a starter, terrific, and if not, here is a link to managing and purchasing your sourdough starter. Alternatively, I have plenty and would be happy to share, (while it lasts) if you happen to be local.

This recipe is adapted from Artisan Sourdough Made Simple, by Emile Raffa and I highly recommend getting this book. Another good resource is Flour, Water, Salt, Yeast, by Ken Forkish, you actually could get either one and have all you need to dig in and get started.

INGREDIENTS
1/4 cup (50g) of active starter
1-1/3 cups, plus 2 Tbs. (350g) warm water
4 cups, plus 2 Tbs. (500g) bread flour or all-purpose
1-1/2 tsp. (9g) fine sea salt

DIRECTIONS
First and foremost, I encourage you to use a kitchen scale; that is why I have included the weight measurements. That is the most accurate and believe me, it does make a big difference. If you don’t have a scale, go ahead and use the measurements given. However, if you are so inclined, buying a scale is very reasonable (here is one that I use). Honestly, it is infinitely easier than dirtying cups, bowls and measuring spoons.

Add the starter to a medium-sized bowl, then add a small amount of the water and whisk or stir to combine with the starter, until it looks like milk. This makes combining the two much easier than dumping all the water in at the same time and ending up with clumps, that take longer to smooth out. When fully incorporated, add the remainder of the water, stir to combine, then add the flour and sea salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30 minutes.

After the dough has rested, wet your fingers, grab a portion of the dough and fold it over, pressing your fingertips into the opposite edge. Repeat, working your way around the dough until it begins to tighten. Check out this video, it will show you how to do this. It is quite simple and takes about 20 seconds to complete.

Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours and is ready when it no longer looks dense and has roughly, doubled in size.

In the morning, place the dough on a lightly floured surface. To shape it into a round, start at the top and fold the dough under itself, toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Check out this video to help you visualize the process. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8″ or 9″ bowl with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Then, place the dough into the bowl, seam side up. Again, cover the bowl and let it rest for 30 minutes to 1 hour.

Meanwhile, preheat your oven to 450°F and move the rack to the lower third of the oven. The dough is ready when it looks puffy and has risen slightly. Take a sheet of parchment paper, cover the bowl and invert the bowl to release the dough. Using a very sharp knife, score the top in a cross-cut pattern (see below), and transfer the dough to the dutch oven.

Bake the dough, covered, for twenty minutes. After twenty minutes, remove the cover, and continue to cook for 30 minutes more. If you prefer a darker crust, remove the loaf from the pot and place directly on the oven rack for an additional 5-8 minutes. Cool for a solid hour before cutting. This allows the inside to finish cooking; if cut too soon, the inside could be a bit underdone and gummy. Trust me, it is worth the wait!

Here you have one of the easiest, tastiest flatbreads ever. Consider yourself warned, it is definitely addictive. Although you will love it because it is just so simple to make, your guests will love it because it is just so irresistibly delicious. Additionally, you can try my Tuscan Flatbread a slight variation on this and equally delicious and addictive.

I use this in three ways. First as an appetizer, sliced, in very thin wedges, second, as a tasty addition to a bread basket and finally, as a yummy stand alone snack. I like to serve it with most any grilled meat, but don’t let me limit you. Use your imagination and trust me, once you’ve tried it, you will find many excuses to make it again.

INGREDIENTS
1/2 recipe pizza dough or a good store bought one
1-2 large shallots, thinly sliced
2-3 long sprigs of fresh rosemary
1/4-1/3 cup extra virgin olive oil
a pinch of crushed red pepper flakes
kosher salt & fresh ground pepper
medium or coarse corn meal

DIRECTIONS
Preheat oven to 400º
First, leave the pizza dough out for a good 30-40 minutes. This allows it to come to room temperature, lets it rise a little and most importantly, makes it much easier to roll out. Meanwhile, place the sliced shallots (use a mandoline, if you have one) and crushed red pepper in a small bowl and cover with the olive oil. Next, strip the rosemary leaves from the stems, add them to the shallot, oil mixture; stir to combine and set aside until your dough is ready to roll out. However, do make sure that you let the shallots and rosemary marinate for a minimum of 10-15 minutes.

Next, roll the dough in a small amount of the corn meal (not flour). This gives a nice crunch to the flatbread. Alternatively, you can put a sprinkling of the corn meal on a sheet pan, lined with parchment paper and gently push and stretch the dough. Once spread out, put dimples in the dough with your fingertips. Then, spread the shallot, rosemary mixture over the dough, allowing the oil and shallots to settle into the dimpled areas. Sprinkle with the kosher salt and fresh ground pepper and cook for about 15-25 minutes. 

Make sure to start checking it after about 12 minutes and stay close by to watch it. I find that the timing is very different, depending on the dough and different ovens. You will know it’s done when it is a bit bubbly and lightly browned.

NOTES
When using this as an appetizer, I usually shape the dough into an oblong, as shown above. Additionally, to make it easier to work with and ensure smaller wedges, I cut the dough into quarters and work from there. Meaning, if I am only having a couple of people over, I would do only one oblong. If I’m having a crowd, I would do all four pieces, from the one pound of dough.

Then, for serving, I cut, cross-wise, into slim wedges, as shown below and use an oblong serving plate or board. Obviously, this is totally unnecessary, you can certainly just do one very large round. I just think it presents better that way. You choose what way works best for you.

So, given that we have all been locked inside for way too many weeks, I assume I’m not the only one that has been baking bread…all kinds of bread. This is an easy recipe to pump out and please the family. They’ll love you for it and it is wonderful any time of day. Additionally, if you really want to make them happy, try my honey oatmeal bread, it’s an insanely easy and delicious sandwich bread.

Sourdough has been my other ‘project’ recently; very intimidating at first, but not as difficult as I thought it would be. It is incredibly gratifying when you pull that first loaf out of the oven and realize that YOU made it. More to come on that in a later post and I hope you try it.

Yes, I know what you’re thinking, this is an extremely dangerous obsession and sadly, you are correct and I have the pounds to prove it. However, it is a also a delicious and satisfying endeavor and the good news is, my consumption has tapered off dramatically (and yours will too), moderation is definitely the key.

Back to the banana bread; this is an adaption from Smitten Kitchen’s Ultimate Banana Bread and is a true banana lovers’ bread. In case you haven’t noticed, many recipes have only a mild banana flavor and I think it’s because they tend to skimp on the bananas. Personally, I like a strong banana flavor and this recipe fits the bill, with a hefty 4-5 bananas.

INGREDIENTS
1/2 cup butter (1 stick), cut into chunks
1 cup packed, light brown sugar
4-5 large bananas, mashed to equal about 2 cups
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. fine sea salt
1 generous tsp. ground cinnamon
pinch of fresh grated nutmeg
1 tsp. baking soda
1 tsp. baking powder
raw or turbinado sugar (optional)

DIRECTIONS
Preheat oven to 350º and butter a 9×5 inch loaf pan or coat with a nonstick spray and set aside.

In a large bowl, melt the butter, whisk in the brown sugar and then fold in the mashed bananas. Next, whisk in the eggs and vanilla. Meanwhile, combine the flour, salt, cinnamon, nutmeg, baking soda, baking powder and whisk to combine. Then, add the dry ingredients to the wet ingredients and stir well. When fully combined, pour into the prepared pan, sprinkle the sugar on top (about 1 Tbs., if using) and bake for 50-65 minutes. Use the toothpick test, when it comes out clean, its done. All ovens are different and can make a big difference when baking; so, be sure to use the toothpick as your guide.

Let it cool for as long as you can stand it and then, dig in…warm out of the oven, with butter; toasted the morning after, or as a mid-day treat with a cup of coffee or tea. Trust me, you’ll be back for more.

NOTES
There are many ways to vary this. Obviously, the most common addition is a cup of walnuts. Think about trying a cup of pecans or a cup of mini chocolate chips is also a nice change and better than you might think. Give it a try.

Okay, this is for all of you non-bread bakers. I understand your hesitation because that was me too, until I found this recipe. It is part of the no-knead trend in bread baking and it is a definite game changer. Not only is it easy, but it is delicious. Give it a try, you won’t be disappointed and I dare say, you’ll be quite pleased with yourself!

INGREDIENTS
16 oz. warm water
1/4 tsp. yeast
1 1/2 tsp. fine sea salt
1 1/2 Tbs. honey
3 1/2 cups all-purpose flour
1 cup oats, plus 3 Tbs. for garnish

DIRECTIONS
First pour the water into a large mixing bowl. Next, sprinkle the yeast (this prevents clumping) into the warm water. Then, add the salt and honey; stir to combine, because the honey will just sink to the bottom otherwise. Next, add the flour and then the oats. Using the handle end of a silicone spoon; you can use a wooden one as well, it just sticks more, stir to combine the ingredients. This will be a very sticky dough and seem hard to combine, just keep going until it feels like a dense, scraggy mass. Then, cover with a dampened dish towel and set aside to proof, for about two to three hours or until roughly, doubled in size. Ideally, you would proof it overnight, but you still will get a good rise with the 2-3 hours.

Once the dough has doubled, use the handle end of your spoon and mix the dough around. This will deflate it a bit and it should roll somewhat into a ball. (Sorry I don’t have a picture of this technique, but check out this video to see it in action.) Sprinkle 2-3 Tbs. of the oats on top and roll it around again. The goal here is to lightly coat the ball of dough with the oats, no hands need to touch the dough.

Next, use an 8″ non-stick frying pan as your proofing bowl. It should be smaller than the dutch oven that you will cook the bread in. Spray the pan with non-stick spray to ensure nothing sticks. Turn the dough into the pan and let sit or proof, for 30-60 minutes. Meanwhile, place your oven rack in the bottom third of the oven, place your covered dutch oven into the oven and preheat to 450º. A dutch oven isn’t essential, but definitely preferred. Alternatively, you could use an oven-safe, covered baking dish, with varied results.

When the dough has finished proofing and the oven is properly preheated, remove the dutch oven. Next, remove the lid and flip the dough into your hot dutch oven, sprinkle the top with a few more oats (this is really just cosmetic). Then, bake in the oven for 30 minutes, with the cover on and another 3-10 minutes with the cover off.

The timing of the final bake without the cover is to brown the crust to your liking and all ovens are different. I prefer a browner crust, so I usually do 5-6 minutes. Just make sure you watch those last few minutes carefully, because it does darken pretty quickly. Finally, remove from the oven and place the bread on a wire rack to cool, for about an hour…if you can wait that long! There actually is a legitimate reason for letting it cool a bit. If you cut into it too soon, you may find the inside a bit gummy. By letting it cool completely, or nearly so, you allow the inside to fully firm up.

NOTES
I adapted this from a recipe I found on youtube. I will attach the link below, it is well worth watching. He does a great job of explaining and demystifying the process.
Steve’s Honey Oatmeal video

Another tidbit, I often use a cup of whole wheat flour, instead of 100 percent all-purpose. So, the breakdown would be 1 cup whole wheat and 2 1/2 cups of the all-purpose. That’s just my preference, I feel it’s a bit healthier. Either way, it comes out irresistibly delicious.

Focaccia is really just a scaled down version of pizza. Although I would define this more as a flavored flatbread, you can call it what you wish. However, please, do yourself a favor and just try this! The toppings on a focaccia are not the main focus, though they do impart wonderful and essential flavorings. The highlight here is on the simplicity of the bread itself. And isn’t that what we all love about authentic Italian food? Using the best ingredients you can find, use very few of them and then produce an insanely tasty product. Well, my friends, this recipe hits that spot. I think you will fall in love, with your first bite.

To keep things really simple, you could go to a good pizza spot and buy their dough. Alternatively, you can use my  pizza dough recipe, which is super quick, easy and reliable. Please note, that this is not a big, fluffy, piece of bread. Therefore, there are many options when serving. For example, it is wonderful as a stand-alone snack or served alongside a meal. Additionally, and my personal favorite, I prefer it sliced thinly and served as an appetizer, with cocktails.

INGREDIENTS
1 round of dough
4-5 small shallots, thinly sliced
8-10 kalamata olives, pitted and halved
3-4 sprigs fresh rosemary, stripped from stems
1/2 tsp. each, kosher salt and fresh ground pepper
pinch of crushed red pepper
5 Tbs. extra virgin olive oil
1/2 tsp. Maldon salt

DIRECTIONS
Preheat oven to 425º
In a small bowl, combine the shallots, rosemary, 3 1/2 tablespoons of the oil, salt and pepper. Mix well, breaking up the shallot rings and set aside. Meanwhile, preheat a 12″ cast iron skillet (or any heavy, ovenproof skillet) either on top of the stove or in the preheating oven. Next, roll out the pizza dough to approximately a 10″ round.

Then, when the skillet is hot, remove from the heat and add the remaining 1-1/2 tablespoons of oil. When the oil is shimmering, carefully lay the rolled-out dough in the pan. Finally, using your fingertips, make multiple indentations in the dough and spread the shallot mixture on top. Bake in the upper third of the oven for about 20-25 minutes or until browned on top. Finally, remove from the oven, immediately add a sprinkling of the Maldon salt and let cool for about ten minutes, before slicing.

Okay, this just might be the best grilled pizza ever! This recipe is adapted from the best-selling cookbook  Pizza on the Grill, by Elizabeth Karmel. There are 100+ recipes in the book that will fill every pizza craving you’ve ever had and many you’ve never thought of.

To start, any good marinara would work, but for very little effort you can make a top-notch Marinara Sauce, (this is my favorite) in minutes. If using, make the sauce first and let simmer while you make the dough.

You could purchase the dough, but I find that it is an iffy venture. However, if you have a good pizza parlor close by that will sell you their dough, that is a good option. I would stay clear of most supermarket doughs. Too often, they are  not fresh, they don’t  rise much, look and feel a bit heavy and dense. That is pretty frustrating when you just want to get the pizza going and the dough won’t rise!

This is  a foolproof recipe for Pizza Dough. It comes together and is ready for rolling out in short order.

I cut the dough into 4 or 5 pieces to make it easier to handle and this way, everyone gets their own pizza! If not using all the pieces, wrap the remaining rounds in plastic wrap and put in a freezer bag. This makes it much easier, the next time you want to make it.

Preheat your grill to high, give it a good 10+ minutes to reach very high heat.

While the grill is preheating, roll out the dough in coarse corn meal…no flour! This is a very thin, crunchy pizza and the corn meal makes a huge difference. Sprinkle and spread a little bit of olive oil on the rolled dough, add a little kosher salt and fresh ground pepper and place on a pizza peel or a sheet pan, oiled side up.

Transport your rolled out dough, tongs and a large spatula out to the grill. With two hands lift one side of the dough, lay the free end onto the grill, away from you. The oiled side should go onto the grill.  Close the cover and stay close because this only takes about 2-3 minutes. Check after 2 minutes, if the dough bubbles a bit (and it should if the yeast is fresh), just deflate the large bubbles with the edge of the tongs or spatula. You will know it is done when you see the edges browning and when you lift the edge with the tongs, it should be stiff, like a plank. I prefer mine with a bit of char, so I leave it until it has a bit of burn on the crust. Remove the crust when it is to your liking.

With a pair of tongs and the spatula underneath to support it, remove the crust and put the uncooked side on your sheet pan or pizza peel, when transporting into the kitchen. This allows the cooked side to cool a bit and not steam and get soggy. If I am doing this for company, I will often prepare the crusts up to this stage, before anyone arrives.

When ready for the final cooking, sprinkle and spread a little oil on the raw side of the dough. Flip the dough over and  to the cooked side, add a small amount of sauce and spread it around. Do not overdo it,  a little goes a long way. Add your cheeses and toppings to your liking. The combinations, as you know are endless!

Turn your grill down to medium and with your tongs, slide the dough off of your sheet pan and onto the grill. This is where you will be pleased that it is not a really large, cumbersome pizza! Let it cook for about 5-7 minutes. It really depends on how hot your grill is, but again, stay close and with your tongs, lift and keep checking for doneness. When it is to your liking, lift the edge with your tongs and slide the spatula under the pizza, for support and transfer it to your sheet pan. You are now ready for the yummiest pizza you will ever make!

I know this sounds daunting, but believe me it is pretty simple. Try starting with only one or two pizzas, don’t overwhelm yourself with more than that until you’ve tried it and are comfortable. This will very quickly become a family favorite.

VARIATIONS
The simplest is Margherita, with the marinara, mozzarella and add fresh basil leaves when it comes off the grill. Adding pesto and roasted peppers, is another wonderful combination.

Try an all white pizza, with goat cheese, ricotta, and mozzarella. Hot off the grill, top with arugula, lightly dressed with olive oil, lemon juice, salt and pepper.

Shrimp Scampi pizza is also a winner, definitely one of my favorites.

This comes together quicker than the time it takes to run to the store and buy some! Give it a try and I promise you will not be disappointed.

1 cup lukewarm water
1/4 cup olive oil
1 1/2 teaspoons sugar or honey
1 package rapid-rise yeast (2 1/2 tsp)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt

If your kitchen is cool, preheat the oven to 150º or the lowest setting. If it is a warm day, you could leave it outside, covered and in a protected area.

Pour the water into the work bowl of a large food processor or stand mixer. Sprinkle the oil, sugar and yeast over the water and pulse several times until mixed. Let sit for a minute or two. Add the flour and salt,  process until the mixture comes together in a ball. The dough should be soft and slightly sticky. If it is very sticky add flour, 1 tablespoon at a time and pulse until smooth. If it is too stiff, add water 1 tablespoon at a time and pulse until smooth.

Turn the dough onto a lightly floured surface; knead by hand to form a smooth, round ball. Put the dough in an oiled bowl, turn it over several times to coat it with oil, drizzle a little oil over the top and cover tightly with plastic wrap. Place in a warm spot (outside in sun, if possible) or turn off the preheated oven and put it in the oven, until the dough  has doubled in size, about 15 minutes.

Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes until smooth, Divide into 3, 4 or 5 pieces, depending on the size pizza you want. Smaller is easier to handle and then they are a more personal size and everyone gets their own. When you roll it out, use coarse corn meal instead of flour for a very tasty, and crunchy crust. The difference is amazing.

The dough may be made ahead, wrapped individually, put in a freezer bag and frozen for up to a month. Thaw to room temperature before using and roll out in coarse corn meal, no flour!