It’s pizza time
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Total time: 40 minutes, plus overnight chilling and resting time Servings: Makes enough dough for 4 (10- to 12-inch) pizzas 1 3/4 cups lukewarm water 2 teaspoons sugar or honey 4 cups (19 ounces) bread flour, divided, plus more for kneading 1 package active-dry yeast 3 tablespoons olive oil 2 teaspoons salt 1.
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Total time: 2 1/2 hours (includes rising time) Servings: Makes 24 pieces Note: Use dried figs instead of apricots, if you like.
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Roasted pepper and chile focaccia Total time: 2 hours, 10 minutes, plus cooling time Serves: Makes 1 focaccia; each focaccia yields 8 slices.
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Total time: 1 hour, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The white sauce recipe makes 3 cups sauce, more than is needed for this recipe.
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Dear SOS: Orso on 3rd Street has the best thin-crust pizza in town.
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Dear SOS: Café del Rey in Marina del Rey serves a Mediterranean pizza that is very different and one of my favorites.
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Total time: 35 minutes, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The tomato sauce recipe makes 3 cups sauce, more than is needed for the two pizzas here.
