Pizza Pr0n

I used this recipe for the dough, it works well enough for me. I added the garlic and basil to the dough this time but that’s optional given the toppings you choose. I used the leftover meatballs and sauce from the penne dish we had a few days ago. I did add sliced garlic and more fresh herbs. It’s great having the fresh stuff right out on the patio again after a long winter without.

I didn’t use any fresh cheese for this one but I did grate a bunch of pecorino romano and parmesan both before baking and after. I debated when to add the basil leaves and post bake won out. I did scatter a lot of chopped fresh herbs both before and after.

I typically use bread flour but went with AP this time. While I’m not one of those thin crust or nothing fellas, this one was thinner than many I make. The 2 cups of flour was just right for one pie. I put down the wooden spoon, floured my hands, and worked the dough in the bowl before transferring it to an oiled one I had ready. I topped it with a plate and let it develop for a half an hour because it was a bit early for dinner but you can use it after a shorter rest than that.


2 thoughts on “Pizza Pr0n

  1. Ah yes, pizza from scratch is so worth it. I use bread flour if I have it, but all-purpose is OK, and whole-wheat might be interesting too. Instead of tomato-based pizza-sauce, we’ll sometimes use store-bought pesto, or homemade quickie alfredo. Sliced-up Aidell’s chicken sausages go good too. We have a pizza stone on the bottom rack of the oven, and I crank up the temp to 525 degrees, and blind-bake the pizza crust for 5 minutes or so before adding the toppings and shoving it back into the inferno (cuts down the soggy factor).

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