Pizza Experiment #4

So...
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

1. Combine 1/4 c. water with yeast and sugar. Stir to dissolve the yeast, set aside until bubbly about 5 minutes.
2. Mix flour and salt, then add the oil.
3. Preheat the oven at 425˚ -
4. 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.
5. Dust parchment paper with corn meal, and spread the dough out on parchment.  
6. Add desired toppings.
7. Slide the pizza onto the pizza stone using the parchment for a smooth transition.
8. 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.