E.'s Lemon Curd

The best, easiest and fastest lemon curd ever. Really. Thanks, E.

Cook together over low heat, whisking constantly, until the custard sticks to the back of a spoon:
2 lemons (juice & rind)
1/4c. butter
2 eggs
3/4 c. sugar

Eat and swoon.

Pizza Dough (by request)

K. just asked for our old pizza dough recipe, so I thought I'd put it up here, even though we are not pizza experts and I am a bit embarrassed to post this in view of our recently acquired pizza-finicky-ness. I'm not sure this recipe will hold up under scrutiny by those in the know, but we have made some fine pizzas with it nonetheless.

The below is adapted from Pino Luogo's Simply Tuscan; my edition is inscribed: "To A., On the occasion of her graduation - June, 2000. In admiration of brave dreams artfully achieved. With all our love, Mom & Dad." This is why I love this book.

Pizza Dough
4 c. all purpose flour, plus extra for coating work surface
1 1/2 c. warm water
7 tsp. fresh yeast
2 tsp. salt
1/4c. olive oil, plus extra to grease the pans

Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in a bowl with half the water. Place the salt, yeast and oil in the well, and use a fork to incorporate the flour into them. Add more water as needed to make a dough that is homogenous and elastic.

Put the dough in a bowl dusted with flour, cover and let rise in a warm place to proof until doubled in bulk (about 2 hours). Once proofed, turn the dough out and knead it on a flour-covered surface until very smooth.

This recipe recommends dividing into two, rolling each half to 1/4 inch, but we like our pizza thinner, so tend to make 3 or 4 smaller crusts.

Once topped with desired tasty things, bake in 12-inch pans greased with oil at 500 degrees for 20-25 minutes.