Grown Up Pizza Party & a Recipe for Basic Pizza Dough

When you were a kid, did you have pizza parties at school? We used to have them on one Friday every month, and for a dollar we’d get a slice of pizza and a little carton of milk. For a dollar! Of course, back then we’d also have to walk to school up-hill both ways with no shoes on. And it was winter year-round. And our clothes were made from potato sacks.

Also, only one of those statements is true.

Now that I’m all “grown up” {I use that term loosely}, there’s still that sense of excitement when there’s pizza involved. It now costs significantly more, and I’m not one to sit down with a carton of milk, but it’s still just as exciting, nonetheless. This is especially true when I’m in great company, and we roll out the dough and assemble the pizzas together… a “grown up” pizza party, if you will.

This recipe for basic pizza dough, adapted from Fine Cooking, yields eight individual thin-crust pizzas. It’s made in a food processor, so it’s simple to make and easy to handle; set out a variety of toppings {veggies! herbs! cheese!} and sauces {strained tomatoes! pesto!) and throw a grown-up pizza party of your own. Cartons of milk: optional.

Basic Pizza Dough
Adapted from Fine Cooking
Makes 8 individual thin crust pizzas

Ingredients:
1 package (2 ¼ teaspoons active dry yeast)
1 ½ cups warm water (thermometer should register 110 degrees Fahrenheit)
3 cups all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons sea salt
2 tablespoons olive oil
Cornmeal, for the baking sheets

Instructions:
1. In a small bowl, combine the yeast and water and set aside for 5 minutes, or until foamy.

2. Place the flours and salt in the food processor (fit with the blade attachment) and pulse a few times to combine. With the processor on low, slowly pour the yeast mixture into the dry ingredients; add the oil, and continue to process until a soft ball of dough forms.

3. Transfer to a clean, dry surface and knead a few times, just to make sure everything is incorporated. Cut the dough into eight equal-sized pieces, form them into balls, and cover with a clean towel. Let rise until doubled in size, about 45 minutes.

4. If you’re using a pizza stone, place it on the lower rack of the oven and turn the oven on to 500 degrees Fahrenheit. Otherwise, preheat oven and sprinkle a couple large baking sheets with cornmeal (you’ll need to bake in several batches).

5. Once the dough has risen, flatten each ball with the bottom of your hand. Roll out, or use your hands to stretch the dough, to a ¼–½ inch thickness. Top with desired toppings (I used back bacon, fresh jalapenos, pineapple, and fresh mozzarella) and bake for about 10 minutes, or until crust is golden brown and cheese is melted.