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Bake until the dough makes a hollow sound when you tap the crust and is golden in color. A 12-inch pie takes 12 to 15 minutes, but varies by oven. The bottom of crust should be golden.

Transfer the pizza to a cutting board and cut into slices with a serrated knife or pizza slicer.

GOOD OLE MARINARA & MOZZARELLA (AND ARUGULA AND LEMON, IF YOU’RE SMART) TOPPING

This topping is dedicated to my dear friend Tai, who encouraged me several years ago to try pizza her way: as soon as it comes out of the oven, garnish the pizza with raw arugula, a squeeze of lemon, and a drizzle of olive oil. The girl’s a genius; her peppery salad idea with an ad hoc vinaigrette takes this plain ole marinara topping to a new level.

The amounts below are enough for two 10- or 12-inch pizzas. If you plan on making one pizza, you may halve amounts accordingly.

INGREDIENTS

2 cups tomato puree (straight

from a jar, or whole tomatoes

from a 28-ounce can that you

puree yourself)

1 clove garlic, smashed

1 teaspoon dried oregano

1 teaspoon tomato paste

½ teaspoon salt (Note: taste the

puree before adding, if it was

processed with salt)

Ground black pepper

¼ teaspoon red pepper flakes

(optional)

2 cups shredded mozzarella

cheese (You may also use fresh

mozzarella balls or bigger

pieces that you slice yourself.

Estimate about 1 pound in

water for both pies.)

½ cup grated Parmigiano-

Reggiano cheese

Optional but really good add-ons:

½ bunch (about 2 cups)

arugula, cleaned and dried;

squeeze of ½ lemon; a drizzle

of olive oil

HERE’S WHAT YOU DO:

Pour the tomato puree into a medium-size saucepan and heat over medium heat. Add the garlic, oregano, and tomato paste. Stir to make sure the paste has been absorbed into the puree.

Bring to a simmer (this helps sauce reduce a bit), then lower the heat and stir to make sure the sauce is not sticking. The sauce can be ready in 15 minutes or can simmer for longer, up to ½ hour. It will reduce by about one-fourth, which gives you at least ¾ cup of puree per pizza.

Taste for salt and season accordingly, and add the black pepper and/or red pepper flakes. Remove the garlic clove.

Ladle the sauce into middle of dough circle, and with a rubber spatula, spread until the surface is completely covered. Place the mozzarella (1 cup per 12-inch pizza) on top of the sauce. Remember, the cheese will spread as it melts in the oven, so don’t worry if it seems as if your pizza is not amply covered with cheese.

Place in the oven and bake as directed for the pizza dough.

When the pizza is done, garnish it with Parmigiano-Reggiano and, if using, the arugula. Squeeze the lemon all over the greens and/or drizzle with olive oil if you wish. Now go eat!

APPLE, BLUE CHEESE, & CARAMELIZED ONION TOPPING

This is a rich filling. The amounts below are enough for one 12-inch pizza. Double if you are making two pizzas.

INGREDIENTS

2 tablespoons vegetable oil

1 tablespoon butter (or forego the

butter and use oil only)

2 medium-size onions, cut in half

through the root, and sliced

thinly into half-moons

1 teaspoon dried thyme, or

1 sprig fresh

½ teaspoon salt

1 large, firm apple that rocks your

world, peeled, quartered, and

cut into ½-inch slices (avoid

juicy apples such as

Honeycrisp, Macintosh, and

Empire)

Needles from 1 sprig fresh

rosemary, chopped finely

⅓ cup of your favorite blue

cheese (keep in fridge until

ready to use)

¼ cup grated Parmigiano-

Reggiano (optional)

HERE’S WHAT YOU DO:

Caramelize the onions: In a 10-inch skillet, heat the oil, and butter if using, over medium heat and add the onions. Stir in the thyme and allow the onions to shrink and sweeten. Cook over medium-low heat, occasionally stirring to keep from burning. In 30 minutes, the onions will gradually darken and soften. Stir in the salt and turn off the heat. You’ll have just about 1 cup of onions.

In a small bowl, combine the apples and rosemary, until well mixed.

To assemble the pizza, spread the onions on the surface of the dough, until it is completely