Make the dough ahead of time.

One of the best parts of a pizza is the crust, the dough that holds all the other elements together. Making a solid dough is key. You don’t want something too crazy that will take over the entire taste, but you want a rich, solid taste that will compliment the cheese, meats, seafood, veggies and herbs you top it with.

This is a recipe passed down from my Mom although I have found similar ones from various chefs and recipes online. I have cooked this about two to three hundred times. This is a solid-state, core dough that I make in bulk.

Pizza Dough:

• 1/2 package active dry or fresh yeast
• 1/2 teaspoon natural honey from a local harvester
• 1/2 cup warm water, 105 - 115 degrees (realy warm but totally comfortable)
• 1 1/2 cups all-purpose, organic, sifted flour
• 1/2 teaspoon Kosher salt
• 1/2 tablespoons high grade, extra-virgin olive oil (some for brushing)

I convinced a high-end Italian place to use my recipes while in Santa Cruz, Ca. It did well, but the snow got the best of them.

1. In a bowl, dissolve the yeast and honey in 1/8 cup of the warm water.

2. In a mixer, fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. If you do not have a mixer, prepare your triceps for a lot of folding - about 15 minutes worth.

3. Pulse once or twice (omit this for hand-folding), add the remaining ingredients, and process until the dough begins to form a ball.

4. Turn the dough out onto a clean work surface and knead by hand 2 - 3 minutes longer. The dough should be smooth and firm.

5. Cover the dough with a clean, damp towel and let it rise in a warm areas for about 30min. (When ready, the dough will stretch as it it pulled and thrown).

6. Divide the dough into 2 balls which is about 6 ounces each.

7. Work each ball by pulling down the sides and tucking under the bottom of the ball; this is a common folding technique. Repeat like 3 - 4 times. Then on a table or smooth granite, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth, firm and round. Oh!

8. Cover the dough with a damp towel and let it relax for about 15 - 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to two days.

Resources that will make your pizza the talk of the town. I will order these from top-end to home style.

- Wood fired pizza oven
- Gas fired pizza oven
- Gas stove with a pizza stone
- Gas stove with a air pressed cookie sheet
- Electric is the last option with any recipe…ugh.

Serves about 4 moderate drinkers, but you might as well double up. I have the feeling people will be asking for seconds. You will need a professional juicer for this. I have had good luck with the Breville juicer.

• 4 Granny Smith apples (or something equally as tart)
• 8 shots of a decent vodka, chilled
• Raw, natural sugar

I go ahead and juice 3 of the apples. I chill the juice for about a half hour. I pour the juice through a filter, cheesecloth or paper towel to remove all the impurities. I take the fourth apple and cut very thin slices from it. I take a nice pinch of sugar and two shots of vodka. I mix well. Grab a nice martini glass. Pour the vodka mixture in and top with the fresh apple juice. Add a slice of apple for the top and serve. Repeat for each “drank” you want to make.

Ridiculously simple, yet powerful.