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Make the Best Pizza

Twenty minutes of work will yield a night (or two or three) of good meals in the coming days.

Good morning. There are more than 2,500 five-star ratings on our best recipe for pizza dough (above), but I’m here this morning with a couple of notes about it all the same. (Some night soon you can use the result to make a plain pizza pie, or a pizza that is green and white.)

The first is, if you can, use a stand mixer to knead the dough, instead of working by hand. The work goes faster and leads to a more beautiful, textured dough. The second is, make a double batch. This is dough that stores well in the refrigerator, picking up good flavor along the way, particularly if you invest in some stackable pizza proofing pans to store it.

Yes, you’ll be that guy. But you’ll also be able to make four incredible pizzas on a Wednesday night in your own home with a lot less hassle than the other guy. Just brush up on your skills with our special guide: How to Make Pizza.

So that’s like 20 minutes of work this evening against a whole night of pleasure later in the week. Make the dough and square everything away, and then you can make this dead-simple recipe for stir-fried pork and pineapple for dinner. (Feel free to sub in shiitakes or another mushroom for the black fungus, though, of course, it’s great to say, “black fungus.”)

Or, if you eschew pizza made at home and have a little extra time because you didn’t make dough, cook this fine recipe for sesame-braised chicken in a pot. And maybe bake this recipe for chocolate dump-it cake after you eat. You must love something, after all.

Someday soon I’ll make Nigella Lawson’s recipe for spiced red lentils, which as she notes is a terrific accompaniment to salmon. I imagine this week I’ll be cooking tacos de carnitas at some point as well, and Mark Bittman’s recipe for eggplant Parm to boot. Will I make a Provençal fish stew and dream of summer? I will if I can find some good shrimp at the market, wild-caught and sweet.

How about you? There are something close to 20,000 recipes you might cook today or very soon at NYT Cooking. Go browse the site and apps and see what you find. You can save the recipes you like, and organize them as you say fit. Cook them when you’re ready and let us know how you did: You can rate the recipes with stars; and leave notes on them for yourself and others.

Reach out for assistance if you run into any problems along the way, either with the cooking or the technology: cookingcare@nytimes.com. And look for us on social media. We’re at @nytfood. I’m @samsifton.

Now, did you read Gretchen Reynolds in The Times this weekend, on how big data has come to dieting?

You should maybe take a look at “Hawker Fare,” the chef James Syhabout’s new cookbook, highlighting the cooking of his roots in Thailand and Laos. (Fried chicken with charred chile jam!)

And, far from the food processor and humming sous-vide machine, it was 51 years ago today that the Grateful Dead played at the Avalon Ballroom in San Francisco, part of the Mantra Rock Dance that brought the Hare Krishnas to the very forefront of hippie youth culture. I couldn’t find audio because I’m not Jim Roberts, but I did find a recording of their show in the same theater two days before. It’s a recipe for noodly-noodly! See you on Wednesday.

Roberta’s Pizza Dough

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How to Make Pizza

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Roberta’s Pizza Dough

April 9, 2014

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