Hey there.  I had an idea that my next blog would be on my Creed or what I believe in.  I think that will take some more thought however.  One of my biggest hobbies is cooking and baking.  I think I will start to document recipes that I love, try, modify, etc. Feel free to let me know if there is a recipe you have had trouble with or need ideas on. I would love to help, if possible.  I also want to make some videos of some of my recipes.  I especially want to do one on Gluten for my family.  Gluten is a vegetarian family favorite that is a McGill tradition from my Grandma. 
  Today, I made a thin crust pizza with fresh homemade tomato sauce with sweet onion, beef, and fresh mozzarella and basil for toppings.  The secret to a great homemade pizza is keeping it simple, using fresh, great tasting ingredients, and using a super hot oven and preheated pizza stone.  My dough recipe for anyone who needs one, is as follows.

PIZZA DOUGH

*Preheat oven with stone inside as hot as you can handle, at least 400, but 500 is even better!

1.5 C.  Flour
Pinch Salt
Herbs and seasonings (optional)

.5 C. very hot tap water
1 T. oil
2.25 t. yeast
1 T. sugar or honey

1.)  Mix the flour and the salt.  Add any dry herbs or seasonings you would like.  (seasoned crust can be one of the secrets of a great pizza--experiment with different herbs, season salt, etc.  Garlic minced or powdered is quite lovely) 

2.)  Mix the oil, yeast, and sugar or honey into the water, stir and let sit until it starts blooming.  You can tell it's ready when it starts to "puff" up.  This is actually the yeast eating and belching out the sugar.  This is what "puffs" up dough.

3.)  Once the liquid is ready, mix into the dry.  You are really out of luck here if you do not have a Kitchen Aid mixer with a dough hook.  It makes life so easy.  This recipe always seems to run a little dry.  Be ready to add a little more water or oil.  You will know it is ready when the dough comes together in a ball and is smooth, but not sticky.  (you want to add the liquid slowly after the initial amount as it is easy to add too much because the dough takes a little time to absorb the liquid.  It is easier to add more wet than more flour)

4.)  When you have your "ball"  spray a little nonstick spray into the bowl and swirl around so the dough does not stick.  Then cover for 10 minutes.

5.)  If you want any cooked toppings (ground beef, caramelized onions, etc.), get those going while you are waiting for the dough.

6.)  After ten minutes, roll out your dough on a floured surface (silicone rollers with a metal core are very nice for not sticking).  Stick the dough on the stone.  I like to pre-cook the dough a little with a little EVO and salt, and sometimes Basil. 

7.)  When it starts to brown, get the rest of your toppings on there and let it finish either on bake or broil.  Watch it carefully.  You want it to just start to brown, crisp, and singe without actually blackening.

8.)  Voila!! Yummy pizza! 

Please let me know if you try it and like or dislike it.  Also, let me know your favorite pizza tricks and recipes!! Remember, let me know if you have any recipes you want me to try or troubleshoot.  Happy Cooking!