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6. Divide dough into 8 equal pieces, and press each into a round disc. Using a rolling pin, roll each piece of dough into a round circle about 5 or 6 inches in diameter, and ½ inch thick.

7. Loosely cover with a kitchen towel, and let rise in a warm place for about 20 minutes. Do not disturb bread or expose to any drafts.

8. When the oven is hot and dough is risen, place a few pita breads on a wire rack, and place pita and rack in the oven. Bake for 4 to 7 minutes or until pitas have ballooned and shell is golden brown. Do not overbake, or pita could become hard and brittle.

9. Cool on a separate wire rack for about 30 minutes. Cover with a kitchen towel so pitas will soften and be easier to slice open. Store in a plastic zipper-lock bag.

BAKER’S BONUS

If you don’t have wire racks, you can bake your pitas on a stone or a baking sheet. If you use either of these, flip the pitas over about halfway through the bake time so both sides bake evenly.

Pizza Dough

Stop buying pizza dough and make your own! This is a basic, easy-to-make pizza dough you can top with all your favorite toppings. (The whole-wheat version is a little heavier, so you add a bit of vital wheat gluten and soy lecithin to lighten it up.)

Yield:

2 (8- to 12-inch) pizzas

Prep time:

30 to 40 minutes

Bake time:

5 to 7 minutes

Serving size:

1 slice

1 cup warm water

1 TB. flavored or extra-virgin olive

oil

1 tsp. unbleached cane sugar

1 tsp. salt

3 cups bread flour

2½ tsp. instant yeast

1. Line a baking sheet with parchment paper, spray with vegetable shortening spray, or have a (12- to 14-inch) pizza stone ready.

2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, flavored oil, unbleached cane sugar, and salt, or blend with a whisk. Add bread flour and instant yeast, and mix until dough forms a ball.

3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra bread flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).

4. Turn out dough onto well-floured surface, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 to 15 minutes.

5. Divide dough into 2 equal pieces, and roll each into whatever pizza shape you’d like. Place on the prepared pan.

6. Loosely cover with a kitchen towel and let rise in a warm place for 15 to 30 minutes. Do not disturb bread or expose to any drafts.

7. Preheat the oven to 400°F if you’re baking on a sheet pan. Preheat to 450°F if using a pizza stone.

8. Bake for 10 to 20 minutes or until nicely browned.

9. Follow your favorite pizza recipe. Or divide dough into two pieces, and on a lightly floured surface sprinkled with a little cornmeal, roll and stretch dough with lightly oiled hands, or a rolling pin, shaping into two 8- to 10-inch circles. Let rest for 5 to 10 minutes. Top pizzas as desired, and bake for 10 to 20 minutes depending on size and method, or until crust is nicely browned and topping is done. Pizza is best eaten the same day, although it can be wrapped in plastic wrap or foil, and stored in the refrigerator.

Variation: For Whole-Wheat Pizza Dough, substitute whole-wheat flour for the bread flour, and add 2 tablespoons vital wheat gluten and 1½ teaspoons soy lecithin to the dough.

BAKER’S BONUS

You can make this pizza dough ahead of time and refrigerate it in a zipper-lock plastic bag for up to 24 hours. If freezing, flatten dough into round discs, place in zipper-lock plastic bags, and freeze for up to 3 months. Thaw in the bag overnight under refrigeration, or for 2 to 4 hours on the counter.

Sesame Crackers

Crackers are so easy to make at home. They’re basically unleavened bread that’s baked thin and flat. This version is loaded with toasted