DOUGH 1. Pour warm water into a bowl. Add sugar and yeast. Stir gently and let stand for 5–10 minutes until foamy. 2. In a large bowl, combine flour and salt. 3. Add the yeast mixture and olive oil to the flour. 4. Mix with a spoon until a rough dough forms. 5. Transfer dough to a lightly floured surface. Knead for 7–10 minutes until smooth, soft, and elastic. 6. Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 45–60 minutes, until doubled in size. 7. Punch down the dough. Shape into a ball and let rest 10 minutes before stretching. TOPPING 8. Preheat oven to 475–500°F (245–260°C). Place a baking stone or baking sheet inside to preheat. 9. Wash tomatoes and slice thinly. Lightly salt and set aside. Slice or tear mozzarella and pat dry. 10. Stretch dough into a 10–12 inch circle on parchment paper. 11. Spread tomato sauce evenly, leaving a small border. 12. Distribute mozzarella over the sauce. Arrange tomatoes on top. Drizzle lightly with olive oil and sprinkle oregano if using. 13. Transfer pizza (with parchment) onto the hot surface. Bake 8–12 minutes until crust is golden and cheese is bubbling. Remove from oven. Add fresh basil if desired. Slice and serve immediately.

   1. Wash and half a lemon. 2. In a small bowl mix together all spices, salt and olive oil. 2. Rinse and pat dry chicken. Tuck the wings under and tie the legs with kitchen twine. Rub the chicken all over with olive oil mixture, inside and out. Place the lemon halves and herbs inside the cavity. 3. Preheat a grill to medium heat (350°F / 175°C). (If using charcoal, move coals to one side for indirect heat.) Add a handful of soaked wood chips to the coals or smoker box for a light smoke flavor. 4. Place the chicken breast side up on the cooler side of the grill (indirect heat). Cover the grill and cook for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). 5. Move the chicken over direct heat for 3–5 minutes per side to crisp and caramelize the skin slightly. 6. Let rest 10–15 minutes before carving so the juices redistribute. * For extra tenderness, marinate the chicken 4–6 hours in the fridge with olive oil, lemon juice, paprika, and herbs before grilling.