I put this off because I couldn't find time for all the rising this dough needs! Then I bought the wrong yeast. Then I poured the entire packet in to the flour mix, not 1/4 teaspoon. Arg. I used this:
This was the first time I have ever made pizza from scratch and I learned a lot. Especially about pulling the dough. You can see from my pictures that I have huge, thick crusts. This was partially by design but mostly by accident as I thought pulling too much would result in super thin pizza. I was wrong, but I also love crust so I ate some with honey when the toppings had been devoured. Yum.
I made three pizzas with this dough, loosely adapting two recipes from Food & Wine October 2009.
For the first pizza, I thought this recipe sounded good, but I didn't use Summer Savory as I couldn't find it, and I also didn't add walnuts. This is great, but needs more goat cheese!
Next I tried to duplicate this recipe but differed quite a bit. I added mushrooms and onions to the leeks, and then I used gruyere cheese. This was a favorite!
And for the last pizza, I was on my own. I didn't have any marinara or tomato paste, so I just threw some olive oil and garlic on the dough, topped with tomato, basil, oregano, mozzarella AND feta just to mix things up. This is Elliott's fave, might be mine too.
Basil plant is DYING!
Cheeeese, yum!
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