Karen let me do this one by myself. I’ve been doing nothing around the house lately, including cooking, but that’s another post.
Tuesday (I think, it’s hard to keep track these days) I was talking with Isaac and mentioned to him “Why don’t we have pizza tonight?” I was greeted with a resounding “YES!” so I set to work. I’ve been collecting pizza dough recipes since I now have a working oven, and I saw this beauty over at Pinch My Salt, author of my Valentine’s day dessert. It’s whole wheat and rosemary pizza dough and it looked very good so I’ve had it on my mind for a while.
In the baking instructions I thought it interesting that Nicole suggests assembling the pizza on parchment paper and then baking it on the pizza stone at 500 degrees, parchment and all. The box says the paper is oven safe to 400 degrees. After some discussion the decision was made “Well, we’ve got a fire extinguisher, why not try it?” That and the fact that this dough sticks to the parchment like glue before baking and to pull it off would be to make it the shape of West Virginia. So we put it in the oven on the parchment paper and it didn’t burn the house down.
Is it bad when I’m shocked that things work out the way the recipe says they will? Holy cow, I could make circles! To me this dough worked better with my hands than Mario’s.
Enough of all this yammering, how did it taste? Nicole, if you’re reading this I will tell you this is the first time Isaac has eaten the outer crust of any pizza in his life.
This crust was good. Here’s the half cheese/half pineapple pizza for the boys:
I’d made a big batch of pizza sauce and frozen it in ice cube trays a while ago, so I thawed some of them and used many of our standard toppings:
We also made a now standard from Mario, with medallions of mozzarella, fresh basil leaves, and tomato slices. However it got sliced and eaten so fast I never got a chance to take a picture.
The recipe calls for 1 cup of whole wheat flour and 3 cups of all purpose flour. I used bread flour instead of all purpose because Karen told me to. And in the recipe Nicole doesn’t say how much rosemary to put in; I suppose she’s leaving it up to personal taste. I used one sprig’s worth of leaves, chopped very fine.