Pizza at home in your kitchen or in your backyard?

Is it crazy to want to build a pizza oven in your backyard? No, no, it's
not. Mario Batali has one at his vacation home in Michigan. (Please see
NY Times article from Aug 07:
http://www.nytimes.com/2007/08/17/travel/escapes/17away.html I am jealous.)

I am a new home owner, and I am thinking about getting one of these. My
husband thinks we should start smaller, like perhaps just getting a normal Weber
grill. I guess that's fine for now, but I dream big, REAL BIG.

Of course, you don't need a pizza oven to make homemade pizza. I make
pizza all the time on my pizza stone. You can pick one up William-Sonoma
or Sur La Table. They are inexpensive and are also good for just
re-heating pizza.

Here's a quick and foolproof recipe for making your own pizza in your
own, indoor oven.

1 pkg dry active yeast
1 tsp salt
1 tsp honey
3 cups flour, (all purpose is fine, if you want to be fancy you can use
the "00" flour.)
1 TB olive oil
1 cup warm water

Pour warm water into a large bowl. Add salt and honey and stir. Then,
sprinkle contents of dry active yeast packet into bowl. Let sit for 10
minutes. The yeast should bloom, and it should smell like bread and be
foamy on top.

Add olive oil and stir, then add three cups of flour. Stir with wooden
spoon until dough forms. Pour out on counter, and knead for 2 - 3
minutes until dough becomes a smooth, cohesive ball.

Then place ball into another bowl that has been greased with a little
olive oil. Cover with plastic wrap, and let sit on counter for 60-90
minutes. The dough will rise.

Preheat oven to 500 degrees, be sure to put pizza stone in as oven
preheats.

Roll dough out on to counter and roll out with rolling pin until you get
a shape that will fit on your pizza stone.

Once oven is pre-heated, pull pizza stone out and sprinkle liberally
with cornmeal. Place dough on stone, and sprinkle top with a little
salt and olive oil. Cook for 6 minutes in oven.

Remove from oven and put on your desired toppings. Cook for another 6
minutes.

Pre-cooking the dough before you add toppings guarantees that the crust
will be nice and brown and flavorful.