Oh how I love pizza. I probably could eat it every single day. We’ve played around with making it at home before, usually using the Boboli pre-made crusts or the Pillsbury crust in the can. Neither make a very good crust. Tyler’s dad told us about the great pizza crust recipe he’d found in The Gourmet Cookbook we gave him for his last birthday, and then I saw Foodie Bride recommend the same recipe on her blog. We figured it was about time to give it a try, despite my fear of yeast. It’s best to just work through that, never let the yeast sense your fear (same goes for pie crusts, though I have not been as successful with those.)
This crust was absolutely worth the effort! We may have overworked it a bit so it was kind of tough to cut, but still tasted amazing. I found the most difficult part was transforming it from the ball of dough to the rolled out crust. I’m sure practice will make perfect. We topped our pizza with: green pepper, red onion, and mushrooms (sauted those 3 ingredients for a few minutes so they wouldn’t be crunchy), pepperoni, black olives, fresh grated part-skim mozzarella and goat cheese. We used a canned pizza sauce that was actually very good.
I’m not going to repost the recipe, but you can check it out over at Foodie Bride’s food blog. She shares a really cute story about that cookbook that I love! I wish we’d had a cooking class in our premarital course! I’ll just share my photo of our delicious pizza