Roasted Cauliflower

This week, Chef Tom is spicing things up a bit by creating a simple, and simply delectable, side dish for your next meal. Cauliflower doesn’t get much love––but that’s all about to change. With a few flavourful spices from the rack, a sprinkle of cheesy goodness, and a zesty dip for drizzling, you’ll be able to turn this basic vegetable into a savoury new family favourite. INGREDIENTS

• 1 cauliflower, large
• 1 tsp. oregano
• 1 tbsp. garlic
• 1 tsp. paprika
• ½ cup of parmesan cheese
• olive oil
• salt and pepper, to taste FAUX TZATZIKI SAUCE

• 1 clove of garlic, finely minced
• ½ tsp. of lemon juice
• ¼ cup plain yogurt 2%
• 1 tbsp. of fresh chopped dill

salt and pepper, to taste

1. Preheat oven to 400°F.
2. Using a large knife, remove stem of cauliflower and discard leaves. With a paring or coring knife, cut out the remaining stem while slicing off individual florets––not too large.
3. In a medium-sized bowl, add your florets and begin to season: sprinkle with salt and cracked pepper, oregano, paprika, garlic, and 2 generous glugs of olive oil. Mix with hands, ensuring all florets are coated. Transfer cauliflower to a large baking sheet and place in oven for 15 minutes.
4. Remove from oven and sprinkle cauliflower with parmesan cheese. Return to oven for an additional 15 minutes. Remove, drizzle with faux tzatziki sauce, and serve.

Double Parmesan Cauliflower Mash

I only call it double parmesan cauliflower mash because I usually add more cheese :) This tasty recipe is a staple for us - Serve with any protein and of course a pat of butter on top. To make it special for your holiday celebrations, crisp up some proscuitto and fresh sage leaves to place on top.

Double Parmesan Cauliflower Mash
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves 4-6

Ingredients:

• 1 whole head of cauliflower, cut up into florets
• 2 tablespoons grass-fed butter
• 1-2 tablespoons heavy cream (optional - sometimes 1tbsp sour cream is a great substitute)
• 1/4 cup finely grated parmesan cheese (honestly, just add as much as you like it’ll actually thicken things up too)
• pinch of nutmeg
• kosher salt and cracked black pepper to taste

Method:

1. Bring a pot of water to a rolling boil and add 1-2 teaspoons salt. Add cauliflower florets and cook for 15 minutes or until very soft. 
2. Drain cauliflower very well using a colander over the sink, then allow to sit for 2-3 minutes on a clean kitchen towel or paper towels to drain even more water from them.
3. 
   
4. Add cauliflower florets to a food processor with remaining ingredients and pulse until smooth. Scoop into a serving bowl and reheat before plating.

CREAMY SPINACH ARTICHOKE STUFFED SALMON WITH LEMON BUTTER SAUCE

INGREDIENTS:

• 4 (6-ounce) salmon fillets
• 2 tablespoons olive oil (plus more)
• ½ cup prepared spinach artichoke dip (homemade or store-bought)
• ½ cup shredded mozzarella cheese
• 4 tablespoons EACH: lemon juice AND cold butter (cubed)
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes

DIRECTIONS:

1. PREP THE SALMON: Make sure the salmon filets have sat at room temperature for 15-20 minutes before starting. Brush the salmon filets with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and a big pinch of black pepper on each of the fillets (making sure to season both sides.) 
2. MAKE THE FILLING: place the prepared spinach artichoke dip in a bowl and combine with the shredded mozzarella cheese, set aside.
3. STUFF IT: Using a small paring knife, cut a thin pocket in the thickest portion of the filet, taking care not to go all the way through to the other side. The slit should be large enough to easily fit a tablespoon. Take the filling and fill each of the filets with roughly 2 tablespoons of the prepared dip. If it doesn’t go in all the way, use the paring knife to help push it in without ripping through the other side.
4. LEMON GARLIC SAUCE: In a small saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 2 tablespoons. Add in 1 tablespoon of butter, remove the pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until the butter completely melts. Repeat with the remaining butter, one tablespoon of butter at a time. When butter is completely melted, remove sauce from stove; set aside for later. You can also just place it on a simmer burner on the lowest setting if you’d like to keep it warm.
5. SEAR THE SALMON: Heat a large nonstick skillet over medium-high heat. Add a swish of olive oil to the skillet. Gently lower the salmon filets into the skillet and let cook for 5-7 minutes on each side. It’s difficult for me to tell you exact cooking time as this depends on the thickness of the fillet. The salmon should gently spring back when pressed with the index finger and be flakey. For best results, use a fish turner (affiliate link) to flip the fish. Brush or pour the prepared lemon garlic sauce over the salmon and serve warm with roasted brussels sprouts, steamed asparagus, or broccoli!

Bicicletta cocktail

INGREDIENTS
Serving: 1

• 2 ounces Campari
• 2 ounces white wine, Italian and dry
• soda water
• Garnish: orange wheel

DIRECTIONS

1. Add Campari and white wine to a wine glass.
2. Add ice and top with soda.
3. Stir gently and garnish with an orange wheel.

Chicken Pepperoni

Ingredients

• 4 organic boneless, skinless chicken breasts (about 8 oz. each)
• Salt and pepper
• 1 tsp. (about 1/3 palmful) fennel seeds
• About 3 tbsp. olive oil
• 1 red field pepper or red bell pepper, finely chopped
• 1 onion, finely chopped
• 4 large cloves garlic, chopped or grated
• 6 to 8 Italian hot pickled pepper rings in brine, not oil (I like Cento), drained and chopped
• 1 rounded tsp. (about 1/3 palmful) dried oregano or marjoram
• 3 tbsp. sun-dried tomato paste
• 3 to 4 ounces (about a 3- to 4-inch piece) good-quality pepperoni, casing removed and meat coarsely grated or thinly sliced
• About 3/4 cup red vermouth or red wine
• 1 1/2 to 2 cups tomato passata or tomato sauce
• 1/4 cup (a small handful) fresh flat-leaf parsley tops, chopped
• 1 ball (8 oz.) fresh mozzarella, sliced
• A handful of fresh basil leaves, torn

Preparation

1. Using a knife, remove the tenders (the small pieces of meat that are attached to the breast) from the chicken breasts. 
2. Cut the tenders crosswise in half. Arrange the breasts between sheets of parchment. 
3. Using the flat side of a meat mallet, pound the meat to about 1/2 inch thick. 
4. Cut each breast crosswise into 3 pieces. Season the chicken with salt, pepper, and fennel seeds.
5. Preheat the broiler.
6. In a large cast-iron skillet, heat about 2 tbsp. oil, two turns of the pan, over medium-high. 
7. Add the chicken and cook until lightly browned, about 3 minutes. 
8. Turn the chicken over and cook until cooked through, 2 to 5 minutes more. Transfer the chicken to a platter.
9. Reduce heat to medium and add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. 
10. Add the field pepper and onion and cook, stirring often, until the vegetables soften slightly, about 2 minutes. 
11. Add the garlic, pickled peppers, and oregano. Cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and stir for a minute; stir in the pepperoni. Add the vermouth. Cook, stirring constantly, until the sauce is thick, 2 to 3 minutes. 
12. Stir in the passata and parsley, then slide the chicken back into the skillet. 
13. Cook, stirring often, until the sauce thickens slightly, 1 to 2 minutes more.
14. Top the chicken with the mozzarella. 
15. Broil until browned in spots, about 3 minutes. Top with the basil. Serve from the pan with crusty bread for dipping.

Baked Lemon-Pepper Chicken

Active:10 mins
Total:20 mins
Servings:4

Ingredients

• 4 (6 ounce) boneless, skinless chicken breasts
• ½ teaspoon salt, plus 1/8 teaspoon, divided
• 1 tablespoon extra-virgin olive oil
• 1 medium lemon, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon cracked pepper

Directions

1. Preheat oven to 425 degrees F.
2. Sprinkle chicken evenly with 1/2 teaspoon salt. Heat oil in a large ovenproof skillet over medium-high heat. 
3. Add the chicken; cook, undisturbed, until the underside is golden brown, about 4 minutes. 
4. Flip the chicken; arrange lemon slices around the chicken in the pan.
5. Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion of meat registers 165 degrees F, about 10 minutes.
6. Transfer the chicken to a platter. Add lemon juice and maple syrup to the pan. Add butter, 1 piece at a time, stirring until it melts into the sauce. 
7. Stir in pepper and the remaining 1/8 teaspoon salt. Drizzle the sauce over the chicken.

Nutrition Facts
Serving Size: 1 Chicken Breast & 2 Tbsp. Sauce Each
Per Serving:
286 calories; 13.3 g total fat; 5.2 g saturated fat; 109 mg cholesterol; 448 mg sodium. 350 mg potassium; 7.1 g carbohydrates; 1.4 g fiber; 3 g sugar; 34.8 g protein; 212 IU vitamin a iu; 24 mg vitamin c; 8 mcg folate; 43 mg calcium; 1 mg iron; 38 mg magnesium; 3 g added sugar;
Exchanges:
4 1/2 Lean Protein, 2 Fat

Smashed new potato and radish salad with aïoli

Olive Magazine

50 minutes | serves 8 as a side | easy | vegetarian | low calorie | gluten free

• baby new potatoes 1kg
• salted butter 80g
• onion 1 large, finely chopped
• garlic 2 cloves, crushed
• yellow mustard seeds 1 tsp, lightly crushed
• coriander seeds 2 tsp, lightly crushed
• dijon mustard 1 tsp
• lemon 1, juiced
• radishes 200g, thinly sliced (use a mandoline if you have one)
• dill a bunch, roughly torn

AÏOLI

• egg yolks 2
• garlic 2 large cloves, crushed
• lemon 2, juiced
• olive oil 250ml, plus extra for frying

1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.
2. Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of one lemon and mix. Transfer to a bowl.
3. Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.
4. In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.
5. Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.
6.  Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

Nutrition

per serving 490 kcals | fat 41.4g | saturates 10.2g | carbs 22.7g | sugars 5.6g | fibre 4.3g | protein 4.3g | salt 0.3g

Key Cocktails

https://www.bonappetit.com/drinks/cocktails/slideshow/classic-cocktail-recipes

Margarita

• Kosher salt (for serving)
• ½ thick lime wheel (for serving)
• 2 oz. tequila blanco
• ¾ oz. fresh lime juice
• ¾ oz. simple syrup

1. Place some salt on a small plate. Rub rim of an old-fashioned or rocks glass with lime (reserve for serving); dip in salt. Fill with ice and set aside.
2. Combine tequila, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
3. Strain cocktail through a Hawthorne strainer or a slotted spoon into reserved glass. Garnish with lime wheel.

Whiskey Smash

• 7 fresh mint leaves
• 1 lemon half
• 1 tbsp simple syrup (click for recipe)
• 1/4 cup bourbon
• Crushed ice

1. Using a muddler or the handle of a wooden spoon, mash 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 Tbsp. simple syrup (click for recipe) in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils. 
2. Add 1/4 cup bourbon. 
3. Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top. Garnish with mint sprigs.

Boulevardier

• 2 ounces bourbon
• 1 ounce Campari
• 1 ounce sweet vermouth (preferably Antica Formula)
• Lemon twist (for garnish)

1. Combine bourbon, Campari, and vermouth in a cocktail shaker. 
2. Fill with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. 
3. Strain into a chilled cocktail glass or coupe or a rocks glass filled with fresh ice. 
4. Garnish with lemon twist. (To age: Place drink in aging kit up to 2 months.)

Pisco Sour

• 1 large egg white*
• 2 ounces pisco
• 1 ounce lime juice
• ¾ ounce simple syrup
• Angostura bitters

1. Shake 1 large egg white*, pisco, lime juice, and simple syrup in a cocktail shaker until frothy, about 1 minute. 
2. Fill with ice; shake until outside is frosty, about 30 seconds. 
3. Strain into a coupe glass. 
4. Top with Angostura bitters.

Mint Julep

• 2 large fresh mint bunches
• 4 teaspoons (or more) powdered sugar
• Crushed ice
• 1 cup bourbon
• 4 tablespoons water

1. In each of 4 short glasses, place 8 mint leaves and 1 teaspoon powdered sugar. 
2. Muddle, crushing mint to release oils. 
3. Add 1/2 cup (generous) crushed ice to each glass, then 1/4 cup bourbon, and 1 tablespoon water. 
4. Stir to blend, adding more powdered sugar if desired. 
5. Top each glass with several small sprigs of fresh mint.

THE BEST AMERICAN AMAROS AND APERITIVOS

https://www.maxim.com/food-drink/best-american-amaros-and-apertivos

Bucatini Carbonara

Ingredients

• 6 ounces bucatini or perciatelli 
• 1 tablespoon extra-virgin olive oil 
• 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice 
• 1 shallot, very finely chopped 1 garlic clove, very finely chopped 
• 1 cup heavy cream 
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving 
• 4 large egg yolks 
• Salt 
• 2 tablespoons coarsely chopped parsley 
• Freshly ground pepper

How to Make It

   

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.  
2. Meanwhile, in a large skillet, heat the oil. 
3. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. 
4. Add the shallot and garlic and cook over moderate heat for 1 minute. 
5. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. 
6. Add the hot pasta to the skillet and stir to coat, 1 minute. 
7. Remove from the heat. 
8. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. 
9. Season with salt. 
10. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.

Top Cocktails

Whisk(e)y

Boulevardier

A whiskey-spiked variation of the Negroni, this American cocktail dials up the richness and complexity of its Italian cousin. The cocktail is three equal parts: Campari, sweet vermouth, and bourbon (replacing the Negroni’s gin). Though bourbon is traditional, many bartenders opt for rye in their Boulevardiers.

Manhattan

A well-balanced mix of sweet, spicy, and bitter flavors, the Manhattan combines rye whiskey with sweet vermouth and Angostura bitters. Don’t be tempted to sub in bourbon or any other type of whiskey; the bite of the rye is essential for canceling out the sweetness of the vermouth.

Mint Julep

Now closely associated with the Kentucky Derby, the Mint Julep is a refreshing Southern classic, serving a blend of bourbon, simple syrup, and fresh mint over a mound of crushed ice. Pour into a silver Julep cup to keep it cold on a hot summer day.

Penicillin

Ideal for Scottish whisky lovers, this cocktail contains both blended and peated Scotch. The former is shaken with lemon juice, honey simple syrup, and fresh ginger to form the base of the drink before it’s served on the rocks with a peated whisky float. During the cold winter months, this cocktail can also be served hot.

Old Fashioned

One of the oldest classic cocktails, there are a few schools of thought when preparing Old Fashioneds — particularly surrounding the inclusion of fresh fruit (orange slice) and boozy garnishes (cocktail cherries). In its simplest, and arguably best form, the drink contains a bourbon base, is sweetened with a single sugar cube or simple syrup, and balanced by a generous helping of Angostura bitters. Serve in its eponymous glass with a big ice cube and a lemon or orange twist (or both).

Sazerac

Those seeking historical accuracy may opt for Cognac rather than rye whiskey in their Sazerac, but it is the latter with which this boozy New Orleans classic is now overwhelmingly associated. A splash of simple syrup helps tame the lively, spicy mix of rye and bitters (Peychaud’s, Angostura, or both), all of which is served in an absinthe-rinsed rocks glass with a lemon twist.

Gin

Corpse Reviver #2

The better-known of the two Corpse Reviver cocktails, this drink sees a shaken mix of gin, triple sec, lemon juice, and Lillet Blanc served in a chilled, absinthe-rinsed coupe glass. Its spooky name is a historical term for a hangover cure.

French 75

So named because its alcoholic kick is said to hit with the strength of a French 75-millimeter field gun, this cocktail started doing the rounds at Harry’s New York Bar in Paris in 1915. Simple to prepare, the French 75 tops a base mix of gin, simple syrup, and lemon juice with a generous serving of Champagne.

Gimlet

A refreshing blend of gin, lime, and simple syrup, this drink is believed to have been invented to encourage British Naval officers to consume scurvy-fighting rations of lime juice. Like all drinks containing fresh citrus, the Gimlet is shaken to fully incorporate the ingredients.

Gin & Tonic

Another gin cocktail introduced by the British armed forces for its purported health benefits (the quinine in tonic water was favored to combat malaria), it doesn’t get more simple, classic, or delicious than the Gin & Tonic.

Martini

The most customizable of any classic cocktail, all that’s strictly required in this drink is gin and dry vermouth. The ratio of the two can range from wet (equal parts, a.k.a. 50:50) to exceedingly dry (15:1, also known as the Montgomery ratio). Ingredients can be shaken or stirred — the latter is more traditional — and possible garnishes include a lemon twist, olives, or a cocktail onion, which changes the drink’s name to a Gibson.

Tom Collins

While it famously appeared in “Meet the Parents,” this straightforward preparation of gin, lemon, simple syrup, and club soda dates back to the late 19th century, when it first appeared in Jerry Thomas’s 1876 “Bar-Tender’s Guide.”

Vodka

Bloody Mary

In its most basic form, the Bloody Mary is little more than a glass of vodka-spiked tomato juice. At its most ostentatious, it’s a full meal in a glass, garnished with everything from bacon to fried chicken to hamburgers. Homemade Mary mix is preferred, but store-bought is fine in a pinch.

Cosmopolitan

With its iconic pink hue and close ties to the ‘90s HBO show “Sex and the City,” the Cosmopolitan is a modern classic. Technically speaking, you’ll need lemon-flavored Absolut Citron to make a truly accurate rendition, which also contains triple sec, fresh lime, and cranberry juice.

Espresso Martini

One of two modern classics invented by London-based bartender Dick Bradsell in the 1980s (the other was the Bramble), the Espresso Martini hits with a one-two punch of caffeine and alcohol, before the blow is softened by sweet simple syrup and rich coffee liqueur.

Moscow Mule

Combining vodka, ginger beer, and lime, few drinks are as refreshing or simple to prepare as the Moscow Mule. Whether or not the traditional copper mugs make the drink taste better remains up for debate, but the vessel definitely adds a touch of class to the otherwise understated concoction.

Vodka Martini

Purists may scoff at the Vodka Martini, but this drink is every bit as versatile as its gin counterpart. In fact, vodka’s neutral flavor allows the vermouth to take more of a center stage and lends itself to those who want to drink the mix “dirty” (with olive brine).

White Russian

Popularized by Jeff “The Dude” Lebowski in “The Big Lebowski,” this rich and decadent cocktail combines vodka with half-and-half (or heavy cream), and coffee liqueur. Velvet smooth, the White Russian drinks like a spiked, creamy cold brew.

Rum

Daiquiri

Forget sickly sweet, frozen iterations: A well-balanced Daiquiri is one of the finest classic cocktails one can enjoy. Ideal on a hot day, this shaken cocktail blends white rum, simple syrup, and lime juice, and is served with a basic slice or wedge of lime.

Dark ‘N’ Stormy

The only trademarked cocktail on this list, the Dark ‘N’ Stormy is the rum-based alternative to the Moscow Mule. For a legitimate version of the drink, the vodka should be replaced with Gosling’s Black Seal Dark Rum, though all dark rums, admittedly, yield delicious results.

Mai Tai

A straightforward entry into the complex world of tiki, this drink has an aged rum base mixed with rhum agricole, lime juice, orgeat (almond syrup), and orange Curaçao. For the best results, steer well clear of the blender (and electric blue mixers).

Mojito

Fresh citrus and mint are key to allowing this simple concoction to shine. A favorite of Ernest Hemingway, this Cuban cocktail mixes muddled mint leaves with lime, simple syrup, and white rum.

Piña Colada

The pride of Puerto Rico, the Piña Colada is as easy to make as its name is fun to say. The shaken mix contains equal parts white rum (preferably from its home island), coconut cream, and pineapple juice, served over a glass of crushed ice.

Tequila

Bloody Maria

Offering a spicy addition to the brunch table, this cocktail is one of many worthy riffs on the Bloody Mary, replacing vodka with reposado tequila. Enjoy with a chili-salt rim and as many breakfast quesadillas as you can eat.

Margarita

Officially America’s most popular cocktail, blanco tequila takes center stage in this tart and tangy drink, with the Mexican spirit shaken with just a seasoning of lime juice and triple sec. While frozen, blended renditions abound, less is always more when it comes to making quality Margs.

Paloma

A delicious and refreshing Highball, the Paloma matches the savory, vegetal notes of tequila (blanco or reposado) with bittersweet grapefruit soda. For an elevated serving, opt instead for freshly squeezed juice and club soda.

Tequila Sunrise

Made from tequila, grenadine, and orange juice, combining the ingredients without mixing creates this visually striking drink, which resembles a picturesque sunrise.

Brandy

Brandy Crusta

Calling for a few ingredients from the liquor shelf, this little-known brandy cocktail is a great trump card to have in your cocktail repertoire. The brandy-forward mix is seasoned with Maraschino liqueur, triple sec, lemon, and both Angostura and Peychaud’s bitters. This drink is served in a sugar-rimmed glass and arrives with a long, elegant lemon twist.

Sidecar

Named after the motorcycle attachment and reportedly invented at the Ritz Hotel in Paris, this classic shaken cocktail contains brandy, lemon, and triple sec. Like the Brandy Crusta, the proper serve includes a chilled, sugar-rimmed glass, and a (slightly more modest) lemon twist garnish.

Vieux Carré

Invented in New Orleans in the 1930s, this potent mix contains Cognac, rye whiskey, sweet vermouth, and a bar spoon each of Angostura and Peychaud’s bitters. The boozy combo is stirred over ice and served with a lemon twist.

Best Basic Pizza Dough

Link to Article

MAKES - 1 pound pizza dough (enough for two 10-inch pizzas)
SERVES - 6

INGREDIENTS

• 3/4 cup lukewarm water (not hot)
• 1 teaspoon active-dry yeast
• 2 cups all-purpose flour, plus more if needed
• 1 1/2 teaspoons salt

INSTRUCTIONS

1. Dissolve the yeast in the water. Pour the water into the bowl of a stand mixer or a medium bowl. Sprinkle the yeast over the water, and let stand until the yeast has dissolved, about 5 minutes.
2. Stir in the flour and salt to form a shaggy dough. Add the flour and salt. Stir with a stiff spatula until you’ve formed a floury, shaggy dough.
3. Knead the dough for about 5 minutes. Using the dough hook on the stand mixer, or kneading by hand against the counter, knead the dough on medium speed until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to the bowl or your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.

• Option 1 — Use the dough right away. If you're in a hurry, skip the rise and make the pizza right now. It will make a thin-crusted pizza with a cracker-like flavor.
• Option 2 — Let the dough rise for 1 to 1 1/2 hours. If you're planning to make pizza today, then give the dough a rise. Clean out the mixing bowl, coat it with a little oil, and transfer the dough back inside. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Option 3 — Store the dough in the fridge. If you're planning to make pizza in the next few days, cover the bowl with plastic wrap or a kitchen towel and refrigerate. If you have time, let it rise for about a half an hour before you refrigerate it to get things going, but it will also be fine if you need to store it right away.

1. Prepare the oven for baking. If your dough is refrigerated, take it out and let it warm on the counter while the oven heats or preferably 2 hours to come completely to room temperature. Arrange a rack in the bottom third of the oven. Place a baking stone or upside-down, heavy baking sheet on the rack. Heat the oven as hot as it will go, or at least 500°F.
2. Prepare the pizzas. Divide the dough in half, and pat or roll one of the pieces into a 10-inch round. Transfer the round of dough to a floured baking peel, the back of a sheet pan, or a piece of parchment paper. Top with about 1/4 cup of sauce, some cheese and any other toppings.
3. Bake the pizza for 5 to 10 minutes. Slide the pizza into the oven on top of the baking stone or baking sheet. Bake until the cheese is melted, the crust golden, and you see a some charred bits on the top and edges, 5 to 10 minutes. Baking time will vary depending on the heat of your oven and how thick or thin you rolled your pizza.
4. Cool (briefly!) and eat. Transfer the pizza to a cutting board. Let the pizza cool just enough so it won't burn your mouth when you take a bite before cutting. Meanwhile, top the remaining round of dough and bake it.
5. RECIPE NOTES
6. Freezing pizza dough: The pizza dough can also be frozen for up to 3 months. Thaw it in the refrigerator for at least 12 hours before you plan to bake it. Get the full instructions here: How To Freeze Pizza Dough.