I still find it hard to believe that this is the first time (that I can remember at least) that I've made pizza. And I am seriously wondering why in the world I've never done it before. At the suggestion of Chelsea, I used this recipe for the dough. I have plenty of recipes, but they all required many many more hours of rising, and given how busy I've been, it worked pretty well to come home from work a wee bit early and have a pizza coming out of the oven by 7:30pm last night.We topped it with some simple tomato sauce, mushrooms, green peppers, artichoke hearts, spinach, and just a touch of onion (we're not big onion people here). I used some deliciously fresh mozzarella on mine, and Jared's, of course was sans-cheese. I don't think I'll ever grow to like cheese-less pizza, but that's fine. It actually worked out perfectly to make two separate ones and they both fit on the baking stone that I have. I baked the pizzas for about 15 minutes at 400 degrees. I really liked the dough, it was the perfect thickness, but I think I'd like it if it was a little less dense. Maybe I'll have to try a longer rising dough recipe next time. In any case, I can tell that pizzas are about to become a regular meal here, I'd like to freeze some dough so I don't have to worry about rising and kneading, just defrosting. I'm also excited to do more pizzas over the summer when we have more fresh veggies and herbs from the garden (I know I had resolved to do that last summer, but it just never happened) What's your favorite kind of pizza?
I love making pizza!
ReplyDeleteFreezing the dough is awesome because you can just take it out before work and when you get home it's ready. In the summer we throw it on the grill which is totally AMAZING! I like putting it in round cake pans and making focaccia with it-yummy sandwiches. And for a really yummy cheeseless idea-try this:
http://grainpower.wordpress.com/2008/09/13/vegetarian-pissaladiere/
Hope you are well my dear!
It looks completely scrumptious :)
ReplyDeleteI think I need to invest in a pizza stone. Does it make the crust crispier than a baking sheet?
ReplyDeleteMmm, Julia, that looks gorgeous.
ReplyDeleteI broke my pizza stone while baking bread (add a cup of water to the broiler, and the water spilled onto the stone, the stone then cracked!), but I love it.
I've really enjoyed putting feta on my pizza and sometimes boca crumbles. I've also been known to put Bacos on as well, which is odd, but pretty good.
I've made pizza crust before, but I'll admit I'm usually too lazy. I'll grab a tube of pillsbury pizza dough or boboli and just top it off. Our standby is a no sauce veggie: 1 chopped roma tomato, 1/2 a bell pepper, 1/2 a zucchini, goat cheese, pine nuts, oregano, and a light sprinkling of mozzarella to hold it together. (personally I can't handle pizza without cheese)
ReplyDeleteYou can use a few of the bread recipes in the Artisan Bread in 5 Minutes a Day book for pizza crust. No kneading with that method.
ReplyDeleteWe've been known to make a pizza with only onions, peppers, and cheese. It's very good. Also, barbeque chicken is good (instead of your typical mater base), but I know that is out - maybe chopped Quorn breasts?