How I did it: I bake artisanal breads, so I chose a pizza dough recipe from Peter Reinhart's Bread Baker's Apprentice. This is a two-day dough (which is why it tastes so good!) 

I made the dough the day before and refrigerated it.  Day two is baking day.  I shaped the dough and made my own tomato sauce using herbs from my garden.  My room mates prefer cheese pizzas, so I used sliced fresh bufalo mozzarella (AKA "buffalo"), grated some asiago cheese, and even added a little cheddar.  I baked this in our oven but I will grill our next pizza outdoors.

This pizza was delicious. Reinhart always provides great recipes for bread doughs. 

Lessons & tips: 1) Don't skimp on cheap ingredients
2) Make your own sauce and grate your own cheese. Not only is it cheaper, but it tastes fresher.

Resources: Moosewood cookbooks have good tomato sauces in them.

Aug 17, 2009, 01:50PM PDT | 0 comments | 1 cheer