Today’s question to ponder . . . Why does the clicking sound your car makes never happen when you’re at the mechanic’s?  Hmmm.   If only I knew the answer.  But I can answer the question of how to make the BEST pizza dough ever.  Two words – Peter Reinhart.

I have made quite a few pizza dough recipes in the past and none ever hit the mark.  I wanted a thin crust that wouldn’t be too bread-y, and that would bake up with some crunch on the edges.  I had seen the recipe from The Bread Baker’s Apprentice for Napoletana Pizza Dough before, but since the dough required an overnight rest, I passed it over.  Finally, when I got my own copy of the cookbook and started slowly baking my way through, I realized how successful the recipes are.  So I gave in and mixed up a batch of the dough.

This dough was so soft and silky, and was a dream to stretch out.  It could be made a little thicker, like the Barbecue Chicken Pizza at the top, or extra thin and crispy like the White Pizza With Arugula below.  I was really amazed that I was able to make a dough like this at home, and so was everyone else in my family.

Like I said, it does have to be started the day before, but it is SO WORTH IT.  However, you can keep it in the fridge for 3 days, or in the freezer for 3 months.  I guarantee you it won’t last that long, though.

101 Cookbooks is where I first saw the recipe in a post coincidentally titled Best Pizza Dough Ever (it says the olive oil is optional, but I used it also).  If you’re interested in The Bread Baker’s Apprentice take a look here.

It’s pure magic when a recipe has just the right combination of flavors that when mixed together create an explosion in your mouth.  The Barefoot Contessa’s White Pizzas with Arugula does exactly that.

In this recipe, the Barefoot Bloggers‘ second pick-of-the-month by Andrea of Nummy Kitchen, you begin with a relatively quick and easy homemade pizza crust topped with an incredibly flavorful garlic oil.  Then a mixture of three cheeses are baked on top until melted and golden.  The crowning touch is an arugula salad tossed with a tart lemon vinaigrette that wilts slightly atop the pizza.  The result?  Just as I said, magic.

Anytime I make homemade pizza and can find nice arugula, I make one of these.  Not an arugula fan?  I’m sure you could substitute another green with a less assertive flavor.  Or if you haven’t had it before, this is a great way to try it.

For the recipe, click here.