Step 1: Make Pizza Dough and Proof
If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.
Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:
Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas
* 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
* 2 cups warm water (105 degrees to 115 degrees)
* 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
* 2 teaspoons fine sea salt
* Extra-virgin olive oil, for bowl
1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary.
Step 2: Mac N' Cheese
Woldini's Famous Mac n' Cheese
1 1/2 T. Butter
1 1/2 T. Flour
1/2 T. Ground Mustard
1/2 t. Onion Powder
1/2 t. Black Pepper
1 c. Whole Milk
8 oz. Sharp Cheddar Cheese
6 oz. pasta - cooked according to package directions
In a medium sauce pan over medium-high heat melt butter. Add flour and ground mustard and whisk. Cook approximately 3-5 minutes to cook off the flour taste. Mixture will be come thick and smooth.
Add in onion powder, pepper and whole milk. Whisk until mixture become thick and can coat the sides of the pan when tilted.
Add cheese and whisk until smooth.
Add pasta to cheese and gently stir to coat all pasta. Set aside.
Step 3: Make Pizza
Cut 1/4 piece of the dough. Shape into a ball and coat lightly in flour.
Using fingertips press out the dough into a round circle about 6 inches in diameter.
Pinch the edges of the dough to create a border. This will help keep the dough from tearing later while tossing it.
Gently pick up the dough and using the backs of your hands and fingers rotate while gently pulling the dough larger. Try to keep the thickness as even as you can although it will most likely be impossible! It doesn't matter, it just makes it all the more rustic and homemade.
Once the dough stretches to about 12 inches in diameter put it down on a pizza peel generously sprinkled with organic coarse cornmeal. You can use regular cornmeal if you don't have coarse but only use flour as a last resort. It's hard to work with. If you get a hole just pinch it back together.
Drizzle olive oil on the top, sprinkle with garlic powder and grated parmesan cheese. I don't use exact amounts - just eyeball it.
By gently shaking the pizza peel back and forth transfer the dough to the pre-heated pizza stone in the oven. Bake about 3-5 minutes or until the edges of the dough are slightly brown and the cheese is melted.
Remove from the oven and slather the dough with mac n' cheese. Bake again for approximatley 10 minutes or until the dough is golden brown. Don't over bake or the pasta will get hard.