Ingredients
2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
1 1/2 Tablespoon olive oil, plus more to oil the bowl later
1 1/2 teaspoon sea salt
Approx. 2 3/4 c. all-purpose flour

You will also need:
1 large bowl for mixing
Fork
Whisk
Spoon for stirring, preferably wooden
Floured board
1 large oiled bowl (use olive oil) for rising
Plastic wrap
Rolling pin
Pizza peels or rimless baking sheets
Cornmeal for dusting the peels or baking sheets
Pastry brush
1 pizza stone (placed into oven and preheated at 500oF for one hour prior to cooking pizza) or a wood-fired pizza oven
Tongs

Instructions
To make the dough:

Sprinkle yeast and sugar over warm water in a large bowl. Stir with a fork to blend. Let stand for 10 minutes or until bubbly.

Whisk in olive oil and salt. Add 2 ¼ cups flour and stir until dough starts to come together. Turn dough out onto a floured board and knead for about 5 minutes, adding more flour as needed (could be as much as ½ cup) so that the dough loses it stickiness. Shape into a ball and transfer to an oiled bowl. Turn dough to coat with oil, then cover tightly with plastic wrap and let rise in a warm spot for 2 hours.

To roll out the dough:

Lightly flour a board or smooth surface. Divide the dough in half for 2 large pizzas or in thirds for three medium pizzas. Roll out one piece of the dough starting at the center and rolling away from you, turning a quarter turn after each stroke. Don’t worry too much about the shape – having it an irregular shape will add to the appeal! Continue to roll out until the dough is about ¼” thick. Repeat with the other piece(s) of dough.

To assemble the pizza:

Dust a pizza peel or a baking sheet with cornmeal. Transfer the rolled-out dough to the dusted peel or baking sheet. You are now ready to add your chosen ingredients.

To bake the pizza:

Preheat pizza stone in a 500oF oven for one hour before baking the pizza. Or, if using a wood-fired oven, make sure that it is up to approximately 500oF (or higher).

Immediately slide the pizza from the peel or baking sheet onto the pizza stone. Bake until crust is crisp and browned, about 7-8 minutes in a 500oF oven.. Remove from oven and slide back onto peel or baking sheet using tongs. Add any finishing touches called for in the recipe, such as fresh arugula, truffle oil, finishing salt, etc.

Slice and enjoy!

Note: Recipe makes enough dough for two large or three medium pizzas. When just starting out, I recommend separating the dough into thirds after it has risen and making 3 medium pizzas.

Ingredients
1/3 cup dried porcini mushrooms
1 cup hot water
1/3 cup olive oil
½ cup chopped red onion
1 1/2 lb. assorted fresh wild mushrooms, sliced
2 cup reduced vegetable stock (or beef demi-glace or reduced beef stock)
2 Tablespoons butter

You will also need:
Oven-proof bowl
Measuring cups
Measuring spoons
2- or 3-quart saute pan
Small sauce pan

Instructions
Start this dish by re-hydrating the porcini mushrooms. Put the porcini mushrooms into a heat-proof bowl. Add a cup of hot water and let sit for at least 5 minutes.

Heat the olive oil in the sauté pan. Add the onions and sauté for about 5 minutes at medium heat until translucent and soft. Add the mushrooms and sauté for about 3-5 minutes more.

Take the softened porcini mushrooms out of the liquid (be sure to reserve the liquid for use in the recipe). Chop the porcinis and add to the mushrooms and onions in the skillet. Pour the reserved porcini liquid into the sauté pan, too, being careful not to get any sand from the bottom of the bowl into the pan. Keep warm.

Heat the demi-glace or reduced beef stock in a small sauce pan. Add to the mushroom mixture and simmer on medium to medium-high heat until sauce is thickened. Remove from heat and stir in the butter. Serve warm.

Ingredients
4 Tablespoons olive oil
1/2 cup chopped red onions
1 cup sliced mushrooms
1 cup farro
½ cup white wine
4 cups mushroom stock (or chicken, or vegetable)
¼ cup dried porcini mushrooms, reconstituted in 1 cup hot water
1 roasted red peppers, peeled, seeded and cut into small pieces
1 handful Swiss chard leaves, chopped
3 Tablespoons butter or olive oil
1 cup parmigiana reggiano or grana padana cheese, freshly-grated
Sea salt and pepper, to taste

You will also need:
Large skillet
Paring knife
Bowls
Large spoon
Stock pot
Slotted spoon

Instructions
Heat olive oil in skillet over medium flame. Add red onions and sauté until onions start to soften. Add sliced mushrooms and sauté for a few more minutes. Add farro and let cook, stirring, for about two minutes. Pour in the wine and about a cup of the stock. Let cook, uncovered, stirring frequently, until the liquid is almost all absorbed.

Meanwhile, with a slotted spoon, remove the porcini mushrooms from the liquid, reserving the liquid. Slice the porcinis into small pieces and add to the farro mixture. Pour in the reserved porcini liquid, making sure to strain out the sand. Add the roasted red peppers and Swiss chard.

Keep adding stock, a cup at a time, until the farro is tender.

When the farro has absorbed the liquid and is tender, turn off the heat and add the butter or remaining olive oil and cheese. Stir well to incorporate. Add sea salt and pepper to taste. Serves 4.

Ingredients
2 large pork tenderloin roasts
2-3 fresh apples, cut into 8 slices each
½ cup water
2 Tablespoons olive oil
½ cup honey
½ cup balsamic vinegar
Fresh rosemary
Sea salt and pepper

You will also need:
Basting brush
Roasting pan
Paring knife
Rack for roasting pan
Tongs
Large Spoon
Cutting board

Instructions
Preheat oven to 425oF.

Mix together honey and balsamic vinegar and set aside.

Rub each roast with a sprig of rosemary and about 1 Tablespoon olive oil. Generously salt and pepper the meat and place on roasting rack in the roasting pan.

Pour the water into the bottom of the roasting pan. Place apples along the sides of the roasting pan. Brush with about 1/3 of the honey and balsamic mixture.

Roast for 25 minutes. Brush the roasts and the fruits with the remaining balsamic and honey mixture. Cook for about 15-20 minutes longer, until meat reaches 170oF.

Remove from oven and let rest for at least 15 minutes before serving. Serves 6-8.