No-Knead Pizza Dough 3 cups all-purpose flour 2 teaspoons salt 1 package active yeast 1 (12-ounce) light beer 2 tablespoons olive oil 2 tablespoons honey If planning the pizza for dinner, on the night before around 10 o'clock: In a large bowl, mix flour a

No-Knead Pizza Dough
3 cups all-purpose flour
2 teaspoons salt
1 package active yeast
1 (12-ounce) light beer
2 tablespoons olive oil
2 tablespoons honey
If planning the pizza for dinner, on the night before around 10 o’clock: In a large bowl, mix flour and salt thoroughly. Add yeast and mix again. Pour in beer, olive oil, and honey (if honey is very thick, microwave for a few seconds before adding). Stir until all dry ingredients are wet; dough should be wet and sticky. Cover bowl with kitchen towel, leave at room temperature, and go to bed.
The following day, two hours before dinner: Lightly dust countertop with flour, dump dough and separate into two halves. Lightly dust dough with flour and move one half to a piece of parchment paper. Press dough out into a pizza round, and trim parchment paper to a half-inch border around dough. Use just enough flour to manage the dough, but not too much. Dough should still be wet, even sticky. Repeat for other half. Cover with parchment paper and allow to rest until ready to cook.
One hour before dinner: Place pizza stone or baking sheet in the oven. Preheat to 500 degrees.
Fifteen minutes before dinner: Using a pizza peel or rimless baking sheet, slide dough and parchment paper onto stone. Cook dough for 3 to 4 minutes, then remove from oven and remove parchment paper. Add toppings, and return to oven to complete cooking to desired doneness. A little char is great.
Makes 2 pizza crusts.
Pizza with Prosciutto, Roasted Red Peppers,
Feta and Mushrooms
1 pizza dough
Fresh sliced mushrooms or jarred sliced mushrooms
Roasted red peppers, from a jar
1 (8-ounce) can of tomato sauce with roasted garlic, basil and oregano
Pizza blend shredded cheese
Feta cheese, crumbled
3 ounces prosciutto
Flat leaf parsley
Prepare dough and cook for 3 to 4 minutes. Remove from oven and set aside.
If using fresh mushrooms, sautampé in olive oil for 5 to 6 minutes to cook off some of the moisture. If using canned or jarred mushrooms, pat dry with paper towel. Slice red peppers into thin strips, pat dry.
After removing dough from initial bake, add a thin layer of tomato sauce (you may not use the whole can) and top with pizza blend cheese, mushrooms, red peppers and feta. Return pizza to oven to cook completely. Remove pizza and add torn strips of prosciutto and parsley. Allow to cool slightly, slice and serve.
Pizza with Pears,
Goat Cheese and Arugula
1 to 2 ripe pears
Goat cheese, crumbled
Big handful of arugula
Olive oil
Parmesan cheese, Shredded
Salt and pepper to taste
Prepare dough and cook for 3 to 4 minutes. Remove from oven and set aside.
Slice pear into thin strips. After initial bake of pizza dough, layer strips of pear in a pinwheel and top with crumbled goat cheese. Return to oven to cook until crust browns and cheese begins to melt slightly. Toss arugula, olive oil, Parmesan cheese, salt and pepper to taste. Remove pizza from oven and top with arugula mixture. Allow to cool slightly, slice, and serve.
Kid’s Cheese Pizza
Cream cheese spread
Pizza blend shredded cheese
1 (8-ounce) can tomato sauce with roasted garlic, basil, and oregano
Prepare dough and cook for 3 to 4 minutes. Remove from oven and place a light smear of cream cheese spread on crust. Top with a thin layer of tomato sauce (you may not use the whole can), and several handfuls of pizza blend cheese. Bake until cheese and crust are brown. Cool slightly, slice and serve.

Ginna Parsons