So, the dough I made the other day gave me enough to make two 1 lb loaves with lots left over.
Yesterday, the plan was pizza dough.
I’ve made my own pizza dough before, naturally, but the fact that it was already ready and waiting for me to pound it into submission was a huge plus.
And yes, I pounded it into submission.
Here’s a tip I should have been smart enough to give myself.
You are more likely to end up with a round pizza crust if you start out with a round ball of dough.
As I didn’t think of this, I spend quite a bit of time pulling and pushing and swearing at my not-so-round crust.
I prebaked the crust for about 8 minutes at 450*F. This step makes for a really crispy crust.
Pizza sauce, ketchup*, Chick’n, green olives, purple onion, fresh garlic, red pepper, crushed pepper flakes, old cheddar, fresh parmesan and fresh chives
I brushed the edges of the crust with oil and baked it on my pizza stone for 15 minutes.
Now, the crust was uneven, (thick in places and thin in others) but once you got over that, it was REALLY GOOD. Better than any crust I’d made previously.
I actually considered refusing my son when he asked for my leftover crust.
I’m a mean, mean Momma.
*I ran out of sauce, so I stretched it a little with ketchup. Not my first choice, by any means. It’s fine when you’re a kid and your mom makes you mini pizzas in the toaster oven, but on real pizza, ketchup is just too sweet.
Oh, and for kicks, check out this guy doing pizza dough tricks.
Kind of makes me glad I’m making my own dough. You never know whose neck it’s been rolled around.