Pizza Dough

• 1 package (¼ ounce) active dry yeast
• 1¼ cups warm water

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 champagn