For the pizza dough:
3 cups all-purpose flour,
1 teaspoon salt,
water, as needed,
1 tsp. sugar,
1 portion dry yeast, Toppings:
garlic-flavored olive oil; pesto sauce; mozzarella cheese; feta cheese; calamata olives; marinated artichoke hearts; sliced sun-dried tomatoes; 1 small can of albacore tuna; salt and pepper to taste.
Recipe: For the pizza dough recipe, please visit this page. When you have 1 kilogram of ready pizza dough, roll it and brush it with the garlic-flavored oil on top. Warm up a large pizza stone in the oven and sprinkle it with some flour, semolina or panko breadcrumbs. Move the pizza dough over the pizza stone and apply your toppings evenly. Bake in a preheated oven, on the lower rack, at 400 F. If the pizza cooks faster on top than on the bottom, you can remove the pizza stone at some point, and let the pizza finish cooking directly on the oven racks. This will make the bottom more crispy.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.