Everyone loves pizza and while it is very easy to order, buy or find high-quality dough, it is also fun and delicious to make your own and create a variety of toppings. I found a great recipe for dough from New York Times Food. It calls for the use of “OO” flour– a very fine flour that has more gluten in it. The dough was so easy to work with and made for a thinner breaded pizza which cooked well in a 425 degree pre-heated oven. I used a pizza stone which really helped in the process. While you can add any pizza toppings that you fancy, I chose a vegetarian option –with Arugula, Tomatoes and Burrata (pictured below), piling fresh greens on the top of melted cheese and drizzled with olive oil at the end. For the carnivores in the family,  I shredded some left over chicken & Canadian Bacon with a spicy marinara, shredded quattro formaggio and some marinated fresh mozzarella balls. The beauty of the process is being able to customize the meal according to your diner’s preferences. I doubled the dough recipe which was enough for 3  10-inch pizzas. 

Click here for the link to this delicious pizza dough recipe from New York Times Food.