I made another batch of tomato sauce this morning. Since I the sauce was handy I decided to make pizza this evening.
When I lived in Bowling Green I would make pizza every week or two. Now I make it every few months. I guess being on a faculty schedule and not having to commute had its privileges.
I was a bit worried while the dough was rising because the yeast I used is several years old (that says something about how seldom I bake breads anymore). I added a small amount of whole wheat flour because I like the flavor. The crust was excellent, crunchy and chewy at the same time. As you can see I don't have a pizza stone, or peel. I just spread the dough out onto a cookie sheet.
There were three cheeses: fresh mozzarella, romano, and aged asiago. It could have used a bit more mozzarella, but was otherwise fine. The toppings consisted of onions, mushrooms, and olives.
All in all a good dinner. Even better, I can have it for lunch tomorrow and avoid the cafeteria.
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