The Best Pizza!
In a large bowl place a few teaspoons of honey and a tablespoon of yeast. Add a cup or so of hot (but not boiling!) water and use a whisk to mix it up fast. Set it aside a few minutes, the yeast needs time to activate and turn that cloudy brew into living froth. If it doesn't look like beer foam in a few minutes, your water was either too cool or the yeast was dead. Save yourself the heartache and buy some fresh yeast packets at the grocer. It's near the flour, above eye level (usually).
When yeast is activated add flour, just half a cup or so and a few shakes of salt. Make a dough by adding flour a 1/4 cup at a time -until it feels like a non-sticky playdough. Knead it for a few moments and set it aside for a 20-minute rise.
While the crust dough is rising, preheat that over to 385 degrees. Set your cooking skillet on medium high heat and give it enough olive oil to swish around the skillet. I use a much-loved, second-hand (thanks Jim Kunstler!), wok. For this pizza I add a half pound of hot Italian sausage, uncased. It's from my own pigs and I am proud of it, excited by it. I chop up some garden kale and half some cherry sungold tomatoes from the last of the summer garden. They all get fried up together. use a wooden spoon or spatula to shuffle them around. You want soggy kale, browned meats, and roasted toms. Listen to music, sing along, crack open a home brew! Enjoy your life!
Now that the dough had some time to rest, get it and the cast-iron skillet and coat the dough in oil. I mean it. Then set the oily dough into the pan right to the edges. Sprinkle on some garlic salt and basil, if your nasty.
Now add sauce, all those toppings, and cover with a good mozzarella. Bake at 385 till cheese is turning golden brown and crust is golden, too. Take out, add fresh basil or dry basil to top. Let cool. Quarter and serve.
You will never eat takeout again.