I made pizza for dinner the other night. Now I know for most of you, that’s probably not a big deal. But the simple fact of the matter is I don’t usually make pizza from scratch. And I seldom buy frozen pizza. In other words, for the past several years, I’ve not eaten a lot of pizza.
I used to be a regular patron of Dominoes Pizza. It was fast, convenient, and the pizza from my Dominoes was pretty good. Now the operative word in that sentence is “was.” Then they changed their sauce. I tried it once and never again. I hate that sauce. So I pretty much gave up pizza.
Until lately. As my fascination with bread has increased, so has my interest in the potential for pizza and focaccia. I spent some time looking for a crust recipe and found one using unfed sourdough starter. I had some of that, so I decided to give it a try.
So I looked for a basic pizza crust recipe that I could use for dinner. It was, after all, nearly 7:00 p.m. I took a little from here and a little from there and came up with a doable one. It’s based on this one I found on Breadtopia.
One of the greatest things about making your own pizza (and almost everything else for that matter) is that you can make it however you want. I like thin crust, so I made one. I’m not a big fan of pizza sauce, so after par baking for about 8 minutes, I drizzled a bit of olive oil on it. As for toppings, the sky’s the limit. I had fermented some onions, so I put some of those on it. It was followed by banana peppers, roasted red peppers, mushrooms, spinach, and lots of mozzarella cheese (obviously). I bake it for about 10 minutes and then finished it under the broiler setting.
Big win! The crust was nice and thin, and the bottom was nice and crisp. The toppings worked well together and made me very happy.
The recipe makes 2 12-inch pizzas, so I have extra dough in the freezer. My mind has been going wild with lists of potential toppings. And though the crust was passable, I need to fine-tune it to make it my own.
The sky’s the limit.© Copyright 2014 Ida Walker, All rights Reserved. Written For: The Enabling Cook