When the bread baker's apprentice challenge reaches pizza dough, it will be like a drop in the hat. I've made and baked my fair share of Peter Reinhart's pizza dough recipes, and tonight was no exception.
Usually his recipes make 4-6 servings, so I'm always able to freeze some for future suppers. Last night I pulled out a chunk and let it thaw in the fridge. A few hours before baking, I tossed it on the counter and rolled it flour so it would come to room temp and I could heat the oven to 550 degrees. This pizza received some sauteed yellow onion, thinly sliced fresh mushroom, baby bocconcini and a drizzle of EVOO. I also utilized my new herb garden; picking a bit of spicy oregano for the sauce and some tiny basil leaves for when the pizza came out. Oh delicious homemade pizza!
Y-to-the-izzum.
ReplyDeleteThat is one way to say it. I'm staring at the single piece left as we speak, which I think is going to quickly disappear.
ReplyDeleteYummmmm! I think I might eat the whole pie! ^_^;;;
ReplyDeleteQuite frankly, after having had Pizza at a friend's house a few weekends ago, I am in love with home made Pizza.
ReplyDeleteYours looks so amazing, I am googling your name to find out where you live and I can crash the next Pizza party!
It can be very tempting KimHo!
ReplyDeleteH.Peter. I have so many average childhood pizza recipes (kitchen sink style mentality with toppings), that I didn't bother making pizza dough for years. After I discovered the thin crust, minimal topping idea however, I almost never go out now.
Pizza looks great! Got me hungry now...
ReplyDelete