One Basic Dough and Eight Pizzas

Directions

1. 1
   To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
2. 2
   Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
3. 3
   Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
4. 4
   Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
5. 5
   Turn out onto a floured board.
6. 6
   Lightly knead the soft dough until smooth.
7. 7
   Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
8. 8
   Place a pizza stone on the center rack of the oven.
9. 9
   Preheat the oven to convection bake at 450F.
10. 10
    Punch the dough down; divide it in half.
11. 11
    On a floured surface, roll each piece into a 12-inch circle.
12. 12
    Cut two 15- to 16-inch squares of heavy-duty foil.
13. 13
    Coat them with nonstick spray.
14. 14
    Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
15. 15
    Let the dough rise for 20 minutes.
16. 16
    Top each with one of the suggested toppings that follow.
17. 17
    Transfer the pizzas onto the heated pizza stone in the oven.
18. 18
    Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
19. 19
    Slice one small red onion thinly and spread it over the pizza dough.
20. 20
    Cover the onion with 2 thinly sliced tomatoes.
21. 21
    Season the topping with kosher salt and freshly ground black pepper.
22. 22
    Sprinkle 2 to 3 finely chopped garlic cloves on top.
23. 23
    Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
24. 24
    After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
25. 25
    Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
26. 26
    Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
27. 27
    Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
28. 28
    Drain one 6-ounce jar marinated artichoke hearts and chop them.
29. 29
    Spread them evenly over the olives.
30. 30
    Top with 1 1/2 cups crumbled goat cheese.
31. 31
    Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
32. 32
    Arrange them evenly over the pizza dough.
33. 33
    Drizzle with 1 to 2 teaspoons of the tomato oil over all.
34. 34
    Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
35. 35
    Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
36. 36
    Spread the pizza dough with 1/2 cup prepared pesto sauce.
37. 37
    Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
38. 38
    Sprinkle with 4 ounces crumbled feta.
39. 39
    Spread the pizza dough with 2 tablespoons light olive oil.
40. 40
    Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
41. 41
    Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
42. 42
    Preheat the oven to 450F.
43. 43
    In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
44. 44
    Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
45. 45
    Remove from the oven.
46. 46
    Let cool.
47. 47
    Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.