Pizza Dough

Introduction:

You won't believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it's even practical to whip up a batch for one or two people and tuck the rest away for another day.

To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer's bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer's paddle for the dough hook and proceed with the recipe.

Ingredients:

3 cups all‐purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil
Steps:

Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another 1 to 2 tablespoons of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

Chocolate Chip Cookies

These should really be called chocolate chunk cookies because that's what's called for in this recipe. (The chocolate chips available in every grocery store are disappointing at best and barely chocolate at worst.) For the most delicious results, buy a bar of good‐quality chocolate (any kind except unsweetened; semisweet is traditional), chop it up, and mix it into the dough.

Ingredients:

½ pound unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
2 cups all‐purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 cups chopped good‐quality semisweet chocolate (about 8 ounces)
Steps:

Heat the oven to 375°F. Use an electric mixer to cream together the butter and sugars; add the eggs one at a time and beat until well blended.
Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips.
Drop tablespoon‐size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, about 10 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.