Pizza Dough

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Ingredients

  • 1 package (¼ ounce) active dry yeast
  • cups warm water
  • ½ cup olive oil
  • 1 pound bread flour
  • 1 teaspoon salt

Method

Soften the yeast in water. Stir in the oil, then the flour and salt. Knead until the dough is smooth and elastic, 15 to 20 minutes. Place in a plastic bag and refrigerate for 1 hour.

Easier than pizza, but just as satisfying, is the bacon-lettuce-and-tomato sandwich, and particularly its apotheosis, the toasted chicken club sandwich.

Ever since I was old enough to order champagne, the combination of the club sandwich and a great, slightly old, yeasty champagne has been the perfect palliative for many trying moments: I have just arrived in a hotel, too tired or late to go out for dinner; I’ve been out to dinner in a strange city, the food was bad, I return and call room service for this perfect combo; I’ve been out all night, the sun is rising over Hong Kong harbor, the Mandarin Hotel has world-perfect twenty-four-hour room service; or yet another business lunch is to be followed by a heavy dinner, and the understanding restaurant has put a BLT or chicken club on the menu.

The sandwich will not tolerate too many frills, but avocado and bacon or pancetta were made for each other; some mild Chinese black bean mayonnaise drifts along with the champagne or beer; some fresh-roasted pasilla chilies drive away heavy-morning or late-night blues; or some mushroom duxelles butter used on the toast comes close to wonderfully excessive. Whatever or wherever, the BLT and the club are the traveler’s and the night owl’s companion.

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