If it weren’t for the yeast dough, I’d do this more often. In fact my boyfriend owns a book with the title of Don’t be afraid of yeast dough. Who on earth writes such things? Dough aside, pizza-making is fun. We usually throw so many vegetables on top of the dough that it’s very filling, so maybe we should try to refine our pizza a bit. Make it more often, but with different toppings. The entry from Jacob down below on sundried tomatoes, avocado, mozzarella di bufala is mouth-watering…
People doing this are also doing these things:
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As long as ya don’t burn it =]
Sprinkling on toppings like the chefs on TV and really getting into it is the best part. It makes cooking a hobby not a chore.
actually, two nights of pizza, and one night had three different varieties. so yeah baby, this thing is done!
MadamKelly 27 weeks along! Only 13 to go....
cold pizza: the breakfast of champions!
chubby champions. but still.
well i was all psyched to get this one done! alas, it ain’t a cliche when they say you get what you paid for. so i thought i struck a deal for a pizza stone from target, on sale for 12 bucks. i came home and and the damn thing was broken. so it looks like a trip to cooks companion is in order to buy the real deal.
Woop woop I made my own cheese and ham pizza in food tech at school on monday.
Yay go me!
I ended up making individual rounds rather than ovals. Next time. It helps that I now have actual half-sheet pans. I wasn’t able to get it as flat as I would have liked (docking didn’t help, for some reason) but it tasted good.






