Our very first home came with a wood-burning fireplace, which I adored, but after nearly 30 years, the hubby wanted to replace it with gas.

Him:   gas IS cleaner

Me:    NO

Him:    it’s better for (our daughter’s) allergies

Me:    NO. I never want to be without a wood burning fireplace

Him:    What about converting the indoor one to gas, and building a wood burning fireplace in the backyard?

Me:   :::perking up:::: REALLY??

Him:    Why not?

Me:    you’d do that just to get me to agree to gas indoors?!

Him:    You’ve always wanted a pizza oven. It makes sense now

Me:    YES YES a thousand times YESSSS

Have I ever told you how lucky I was to marry this guy?

House Specialty is CPK (California Pizza Kitchen’s) BLT Pizza

INGREDIENTS

BASIC PIZZA DOUGH Makes two 9″ pizzas

1 tsp yeast

½ cup plus 1 TBSP warm water (105° to 110°)

1½ cups bread flour

2 tsp sugar

1 teaspoon salt

1 TBSP extra virgin olive oil (plus one tsp. reserved to coat bowl dough will rise in)

(See Directions for Honey Wheat Crust version & toppings details…)

DIRECTIONS

CALIFORNIA PIZZA KITCHEN’S PIZZA CRUSTYou will need a pizza “stone” to bake on and a pizza peel for both these recipes.

BASIC PIZZA DOUGH Makes two 9” pizzas1 tsp yeast½ cup plus 1 TBSP warm water (105° to 110°)1½ cups bread flour2 tsp sugar1 teaspoon salt1 TBSP extra virgin olive oil (plus one tsp. reserved to coat bowl dough will rise in)

HONEY-WHEAT PIZZA DOUGH Makes Two 9” pizzas1 tsp yeast½ cup plus 1 tsp warm water (105° to 110°)1 cup bread flour½ cup whole wheat flour5 tsp clover honey1 tsp salt1 TBSP exta virgin olive oil (plus 1 tsp. reserved to coat bowl dough will rise in)

Add ingredients in the order the manufacturer of your machine reccomends. Use the dough setting ( I know, I know but I don’t like to leave anything assumed in giving a recipe).  

 When you’re dough cycle is finished, remove dough and place into a lightly oiled, 1 quart glass bowl. Seal the bowl with clear food wrap; seal air tight. (The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become.) Place the bowl in the refrigerator overnight covered airtight.  

ABOUT 2 HOURS BEFORE YOU’RE READY TO ASSEMBLE YOUR PIZZA, remove the dough from the refrigerator. Using a sharp knife to divide into 2 equal portions. Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching and rolling. Place the newly formed dough balls in a glass casserole dish, space far enough apart to allow for each to double in size. Seal the top of the dish airtight with clearfood wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.  

Roll out the dough to a 9” diameter.  IMPORTANT!! MUST PRE-HEAT PIZZA STONE IN 500° OVEN FOR ONE HOUR.  Dust your pizza peel with cornmeal. Place dough on the peel and assemble your pizza with your toppings. Carefully transfer your pizza to the pizza stone. Cooks in under 10 minutes…..watch carefully.

MY FAVORITE TOPPING FOLLOWS……IF YOU LIKE BLT SANDWICHES…..YOU’RE GONNA LOVE BLT PIZZA:  crisp, crumbled bacon finely shredded romaine lettuce mayo shredded mozzarella cheese fresh roma tomatoes, sliced thin (if you use reg. tomatoes be sure to drain them!!) and olive oil.

After the crust….this is a cinch!! Brush one tablespoon of olive oil on each pizza. Top with shredded mozzarella and crisp, crumbled, bacon and more mozzarella…then tomato slices. Bake til center is bubbly 8 to 10 minutes (WATCH CAREFULLY). Remove and cut pizzas into slices. Top with lettuce mixed with one tablespoon mayo.