Thursday's pizza done wrong really bothered me all day on Friday, so I decided that I had to conquer it. I made the dough again on Friday night, making sure to put in only 1 1/2 cups of flour, adding 2 1/2 TB of olive oil, and baking at 450 degrees. I rolled the dough out into one large rectangular pizza (basically filling a rimmed cookie sheet), brushed the pizza with olive oil, topped with caramelized onions and garlic, Parmesan, and mozzarella. Bake for 12 minutes and it was a perfect appetizer for dinner. At least it was perfect for those people eating flour and dairy. Sorry Jen.
This is the pizza dough recipe from Barefoot Contessa that I used, but I only made a half recipe.
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
I was really happy with the outcome, and I don't know if it's the weather in my kitchen or the flour that I use (I use King Arthur Flour which has less gluten than normal flour) but I really think that I have to add the extra olive oil and cut back on the flour for it to work.