(Source: Dinner: A Love Story, via Jim Lahey of Sullivan Street Bakery)
3 3/4 cups flour
2 1/2 teaspoons instant or other active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cup room-temperature water
In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff, not wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each into flattened balls. (Dough can be frozen at this point.)
When you are ready to make a pizza, preheat oven to 500°F roll out one ball of dough in a rectangular shape and place on an oiled cookie sheet with the toppings of your choice.
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish
Whisk together all ingredients until blended. Store in the refrigerator up to one week.
1 small head of cabbage (about 1 pound)
2 celery stalks
1 1/2 cups peeled and shredded carrots
1/2 red bell pepper, seeded and diced
1 heaping tablespoon minced red onions
1/4 cup white or cider vinegar
1 to 2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon prepared mustard, such as yellow, brown, or hot
Tabasco or other hot pepper sauce to taste
1/4 cup canola or other vegetable oil
Finely shred the cabbage to make about 4 cups and place it in a large bowl. Halve the celery stalks lengthwise and thinly slice them crosswise. Without mixing together, pile the celery on top of the cabbage and follow with the carrots, bell peppers, and red onions.
In a small bowl or a cup, whisk together the vinegar, sugar, and salt until clear. Stir in the black pepper, mustard, and Tabasco to taste and pour on the vegetables. In a small pan, heat the oil to just smoking: you should see a few ripples in the oil and some heat waves. Pour the hot oil over the vegetables, aiming especially for the onions and peppers. Let sit for 3 or 4 minutes. Toss and serve or refrigerate for later.