Pizza Experiment #3 turned out pretty well. The texture was great, but overall the flavor was bland.
And now for #4!
Tonight, I used the recipe from last time, but made ta couple additions to potentially punch the living daylights out of our taste buds. Another thing I did differently tonight was that I spread the dough out on parchment paper, then used the parchment to transfer the pizza onto the stone. This was a tip given to me by my dentist on Monday. How evil of him to start a discussion about making homemade pizza as he is giving me a Novocaine shot to do a filling!
Pizza Experiment #4
1/2 – 3/4 c. warm water
1 T. dry active yeast
1 t. brown sugar (for the yeast)
2 c. flour
1 T. Olive Oil
1 t. salt (though, really used 1 t. Russell's Original Spice Blend... BEST STUFF EVAR)
1 t. finely chopped fresh Rosemary (she choppin' rosemary! She chop! Ungh!)
1 t. obliterated Garlic (I used the freeze dried stuff and chopped it nearly into dust... I felt all cheffy, even though I know I was doing something very uncheffy)
1 T. Corn Meal
- Combine 1/4 c. water with yeast and sugar. Stir to dissolve the yeast, set aside until bubbly about 5 minutes.
- Mix flour and salt, then add the oil.
- Preheat the oven at 425˚ -
- Stir the yeast mixture into the flour mixture, adding water until it forms a ball you can work with. Knead for a few minutes until doughy. Cover with plastic wrap or another bowl and let stand for 10 minutes.
- Dust parchment paper with corn meal, and spread the dough out on parchment.
- Add desired toppings.
- Slide the pizza onto the pizza stone using the parchment for a smooth transition.
- Bake at 425˚ for around 10 minutes- until cheese is just turning golden.
Halfsies on the cheesies. Fresh moo cow Mozzarella on the left, and baa goat Mozzarella on the right.