One of the many pizzas I’ve made. I didn’t document the process of making the dough, but it’s essentially the same as preparing dough for bread, except it involves a rolling-pin. The secret is in the rise – let it rise, covered, three times with minimal kneading. If you don’t have a warm place for the dough to rise, just let it rise longer. Search for dough-making videos on YouTube – there’s a lot of helpful info out there. 🙂
After rolling out the dough, it’s left to rise one last time in the pan.
Today’s veggie selection – mushrooms, green pepper, orange grape tomatoes
LOTS of sauce gently smeared with spatula, then sprinkled with minced onion, then a layer of pepperoni . . .
. . . halved grape tomatoes . . .
. . . then mushrooms and green pepper . . . .
. . . hot Italian sausage, sliced green olives (I prefer whole Kalamata but didn’t have any) . . .
and finally, the cheese. Use only good mozzarella! It’s worth the few extra dollars; the cheap stuff doesn’t provide that nice chewy texture, and leaves icky grease pools on your pie.