This is our Friday night tradition, and always a hit for team dinners! We recommend using a baking stone and a baker’s peel for the thinnest crust. This recipe is for 3 pizzas and will serve 6. When we host team dinners, we plan on 10 pizzas for approximately 18 hungry athletes.

Yields 3 pizzas, serves 6

3 teaspoons dried yeast

1 teaspoon sugar

1½ cups warm water

3 cups flour plus extra for dusting

2 teaspoons salt

3 tablespoons olive oil

12 ounces tomato puree

1 pound mozzarella cheese

¼ cup Parmesan cheese

1 teaspoon dried oregano

Our favorite optional toppings:

4 ounces Vermont pepperoni

4 ounces fresh chèvre

3 ounces Middlebury Blue cheese

½ pound Blue Ledge Farm whey-fed sausage

6 leaves Swiss chard or beet greens

¾ cup pickled beets

½ cup chopped cremini mushrooms

½ red onion, sliced thin

Add yeast and sugar to warm water. Mix in approximately 3 cups flour. Knead. Add salt, continue kneading for a minute. Set in oil-coated bowl to rise for 3–5 hours (depending on room temperature).

Preheat oven to 425°.

Cut dough into thirds. Roll each out very thin, using rolling pin on well-floured surface. Using baker’s peel, place rolled dough onto baking stone in preheated oven for 1 minute. Remove and let cool. Rub pizza crust with olive oil and lightly coat with tomato puree. Top with mozzarella, Parmesan and oregano for basic pizza. Bake 7–9 minutes, making sure not to overcook the crust.

You can also try topping with:

Pepperoni; pickled beets with red onion, blanched Swiss chard and goat cheese; sausage with mushrooms, red onion and Middlebury Blue cheese …or get creative!