You don’t need a wood-burning pizza oven imported from Italy. You don’t even need a pizza stone. Great home­made pizza can be had with a reg­u­lar old cookie sheet and an elec­tric oven.

If you have mayo, plain yogurt and sour cream in your fridge then you pretty much have Ranch dressing.

So, you have pizza and home­made Ranch, now this is where the magic happens.

Some strange alchemy occurs when the pizza is cut into sticks and dipped in the Ranch. A taste sen­sa­tion so amaz­ing you may have to lay down for a bit.

2 in 1 pizza! Mushrooms & chevre on the left, sausage & arugula on the right.

Better Than Ranch Dressing

Ingredients

yogurt

mayo

sour cream

lemon juice

scal­lion chopped

red wine vinegar

salt and pepper

Steps

1. Mix equal parts mayo, sour cream and yogurt.
2. Add a squeeze of lemon, chopped scal­lion, salt, pep­per and a hefty shot of red wine vinegar.
3. Mix and taste, add more red wine vin. or salt as needed.

David Chow’s Pizza Dough

Drake pas­try Chef, David Chow, makes large batches of this dough and par-bakes shells before freez­ing so there are always some on hand.

Ingredients

5 cups flour

2 1/4 tsp. instant yeast

2 tsp. salt

2 1/4–21/2 cups of water

splash of olive oil

Steps

1. Mix every­thing together, except olive oil
2. Grease cookie sheets with olive oil.
3. Divide dough between sheets and stretch to fit
4. Let dough rest and rise for 30 min­utes and stretch again to fi
5. Dough has now risen and ready to bake at 400 for 10 minutes.
6. When you’re ready to make a pizza, throw on what­ever top­pings you like and cook at 400 for 7–10 minutes.
7. Cut into sticks and dips into Ranch. Or serve in squares with an ice­berg salad tossed with Ranch. So retro!
   

   Iceberg salad with Better Than Ranch dress­ing, diner food at its best.