I made pizza, from scratch, recently. It was quite good.
I made the pizza dough from the Artisan Bread in 5 Minutes cookbook, with the exception of swapping out 1.5 cups of all-purpose flour with 1 cup of whole wheat flour.
(Before)
(After)
The last time I made this dough I followed the recipe exactly that time and in the end felt that the dough could use a bit of whole wheat. The other thing I did this time around was to roll-out the dough much thinner to get a nice crispy thin-crust pizza.
The first time, I thought I had rolled it out enough for a thin-crust, not like cracker thin, but thin. Instead, I got a much more “original” crust style. It was good, but a little too doughy for my liking.
I followed Gina’s lead of putting the toppings under the cheese, with the exception of the tomatoes, which next time I will slice thinner and put under the cheese. My thoughts at the time was that the grape tomatoes on the top of the cheese would have a chance to release their water into the heat and keep the pizza from getting soggy at all.
Back to the grind.
Laterz