There is really nothing better than a good old-fashioned pizza party. After the dough had risen, a few friends came over and we busted out the 2 liter of soda and got to dressing up four gorgeous veggie pizzas. For toppings we used green peppers, roasted garlic, sauteed mushrooms, carmelized onions, fresh tomatoes, green olives, and artichokes. Thinly sliced soy cheese melted beautifully atop both the baked and the fried pizzas. My friend, and resident pizza-expert, JA, taught me how to stretch dough out for perfect pizzas. I used to just spread the dough out in a kind of messy flurry but now I am trying to learn the patient art of working the dough with my fists and pointer fingers. I've included a recipe for dough which you can try out. It's easy and you can even do it in a food processor if you have one of those gleaming giant ones.
2 tsp active dry yeast
1 tsp agave nectar
2 cups warm water
5 cups all purpose flour
2 tsp salt
In a large bowl, mix together the yeast, warm water, and agave nectar. Let sit in a warm place near your radiator for 5 minutes. Once yeast is frothy, add the salt and flour one cup at a time. Let the dough rise for two hours. Don't rush it. You can make 3-5 pizzas out of this dough depending on what size you are going for. Divide the dough and roll into 3-5 balls. Let rest for another 20 minutes. Prepare your toppings. Make sure to cook all of your toppings beforehand if you are going to cook the pizzas over the stove. Press the dough out from the center of the circle and pick up the dough, stretching it with your fists and pointer fingers. It doesn't have to look perfect, just focus on a thin crust with a thicker exterior ring.
Bake in an oven preheated to 450 or 500. Bake till crust is crispy and toppings are lightly browned.