Crusts for any pizza

We are a house divided.

I'm not talking vegetarian versus carnivore. That's a simple matter of opposites attract. Not a problem at all. This is a more fundamental issue. Something that might break apart a relationship that was not so strong,

We're talking about thin crust versus thick.

The hubby likes matzos thin crust. I prefer focaccia thick. There is rarely a split pizza in our house. You know the order: "Sausage, burger, ham and pepperoni on one side and margarita on the other". We simply can't agree on the crust.

So, when we have make your own pizza night at our house, I make two crusts: a whole wheat focaccia, drenched in olive oil and encrusted with fresh rosemary and dotted with sea salt and a simple, unadorned flat soft bread.

Neither is really a deep dish. Really, that is just a different way of serving, not a different kind of crust. It's crust versus bread. It's crispy versus chewy.

What do you think? What's your favorite crust?

Thin Crust 

Makes 1 12" pizza

Thin crust, ready for toppings

• 2 1/2 cups of flour
• 2 1/4 teaspoons of active dry yeast (1 package)
• 1/4 teaspoon of salt
• 1 cup of warm water
• 1 tablespoon of olive oil
• Cornmeal for sprinkling

1. Mix a little sugar with the warm water in a large bowl and sprinkle the yeast over it.
2. Let it sit until it foams, about 10 minutes.
3. Add the flour, the salt and the olive oil to the bowl and stir it all up.
4. Knead it all for 6 to 8 minutes. The dough should be stiff, but smooth and elastic. If it's still sticky, add a bit of flour. Make the dough into a ball.
5. Put a towel over the bowl and let the dough rest for half an hour.
6. Lightly grease a 12" pizza pan. Sprinkle a little cornmeal on the pan.Stretch the ball and flatten it across the pan. Try to make it thicker at the edges.
7. Totally optional: brush the crust with garlic butter. Sprinkle a bit of cornmeal over the crust.
8. Bake the crust for 10 minutes at 425° F before putting on your sauce and toppings.
9. After you've topped your pizza, pop it back in the 425° F oven and bake until the cheese is molten.

Ready for toppings or just enjoy as a bread

Thick Focaccia Crust
Makes 1 8x10" pan

• 2 1/4 teaspoons of active dry yeast (one package)
• 1 cup of warm water
• 1/2 teaspoon of honey (get some of that local stuff)
• 2 1/2 cups of whole wheat flour (or try some sprouted grain flour)
• 1 teaspoon of salt
• 8 tablespoons of olive oil (divided)
• Pepper, to taste 

1. Put the honey in the warm water in a small bowl, give it a stir and sprinkle the yeast on top. Leave it for about 10 minutes or until it's frothy.
2. In a large bowl, mix the flour, the salt and 4 tablespoons of the olive oil. Pour in the yeast mixture when it's frothy.
3. Knead for about 8 minutes (or mix with the dough hook in a stand mixer for about 4 minutes). When it's done, the dough should be smooth and elastic.
4. Lightly grease a bowl, put the dough in and cover with a towel. Leave it alone for about an hour. (Do the crossword puzzle -- "Big Guava", 5 letters is "Tampa"...or make a TikTok...just leave it alone.)
5. When it's risen, transfer the dough to the pan and stretch it so it fills the whole pan.
6. Use your fingers or the end of a wooden spoon to poke dimples into the flattened dough. Sprinkle another two tablespoons of olive oil over the top. Dust with some pepper. If you want, sprinkle some fresh rosemary or thyme.
7. Let it rise another 20 minutes and sprinkle with the last two tablespoons of olive oil.
8. Bake in a 425°F oven for about 20 minutes.
9. Top as desired and put it back in the oven until the toppings are heated through and any cheeses have melted.

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