Thursday, October 28, 2010


I've always been obsessed with pizza but recently I became obsessed with making homemade pizza DOUGH. It's like my absolute favorite thing to make now. There is nothing more gratifying then a light, airy, bubbly, soft pizza dough. If you don't press it down too much it bubbles and rises. If you stretch it out right before the point of tearing, it's thin and light and crispy. This photo is from my first successful dough though I've made more since and will continue to expand until it's perfect! I just used San Marzano tomatoes, red onions, and parmesano reggiano.

I don't have a wood oven (yet) so I baked this at 500 degrees on the very bottom of the oven to get that prized crisp and char beneath.

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