Prior to tonight, I have never once used yeast in a recipe. Hard to believe, I know, but the things that I bake use baking powder, baking soda, and/or eggs for their leavening agent. Today, that changed. I decided to try my hand at pizza dough, because pizza sounded good, and I already had the cheese and pepperoni in my fridge.
I used this recipe from Allrecipies.com. I read a few of the comments (gotta love those) ahead of time, so I reduced the water a bit, added in some Italian seasoning into the dough, baked it at 375F (instead of 350F), and it turned out great! Toppings are: Hormel Natural Choice Uncured Pepperoni, Kraft Italian Blend (Mozzarella/Parmesan), canned pineapple, crimini mushrooms, sliced black olives, and some sliced roma tomato.
It was definitely satisfying to see the dough rise as it sat covered for 30 minutes, and then to have it be so poofy and light when I rolled it out to crust size. And it might just be that it's past 8pm and I'm finally getting to eat dinner, but it is incredibly delicious, especially with the pineapple, which gives it a nice sweet taste to balance out the salty.
As you can see in the picture, I also made myself a Caesar salad, making a nice Friday night meal. At best* I'll be able to eat half of this pizza (probably only 3 slices), so hopefully it'll also make good leftovers. I'll have to report back on how well it keeps.
*And by best, I mean most.
2 comments:
For the record, this pizza tastes delicious as day-after cold pizza.
awww, no "you're my favorite" napkin to go with? :)
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