Dinner at Cheshire Farm: The World's Best Pizza

I am calling this recipe The World's Best Pizza because when I made this the other night, it was, by far, THE WORLD'S BEST PIZZA! OMG, was it good. I have made this dough before, but it was something about these few simple ingredients that made it go over the moon for me. I'm drooling now thinking about it!

Don't be afraid to make your own dough. It's satisfying and easy.

Choose whatever toppings you like or simply have on hand.

The World's Best Pizza:

The Crust:

Martha Stewart 2005

1 cup warm water (about 110 degrees)

1/4 teaspoon sugar

1 package (1/4 ounce) active dry yeast

2 3/4 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon kosher salt

1 1/2 tablespoons olive oil, plus more for bowl

In a small bowl or measuring cup, sprinkle sugar and yeast over warm water. Stir with a fork until yeast and sugar dissolve. Let stand until foamy, about 5 minutes.

In a food processor, pulse flour and salt. With processor running, add yeast mixture and oil through feed tube. Pulse until mixture comes together, but is still slightly tacky. This will happen very quickly! Watch yourself! Don't overwork it or dough will become tough. Turn dough out onto a lightly floured work surface, knead 4 times and form into a smooth ball. Place the ball into a lightly oiled bowl, smooth side up. Cover with plastic wrap and let rise in a warm place until doubled in bulk, abut 40 minutes.

Punch dough down. Fold dough back onto itself four or five times. Replace plastic wrap and let dough rise again for 30-40 minutes.

Preheat oven to 450 degrees.

Prepare a pizza stone by sprinkling it with cornmeal.

When dough is done with it's second rise, punch down and remove from bowl. Form into a round and place on pizza stone.

Pierce surface a few times with a fork. Drizzle with olive oil and sprinkle with kosher salt.