It’s been a few weeks since we made pizza. We figured that we had better take advantage of the good weather before we are compelled by rain and the cold to return to using the indoor oven. We had pizza for lunch on Saturday, and again for lunch today.
This latest batch of dough yielded an airy and chewy crust. I am of the opinion that it made our best crust yet.
Dorothy attributes the results to trusting the amounts in the recipe and not adding any flour if the dough looked too sticky. Any additional flour was used on the exterior, solely for dividing and shaping into four portions.
Today, my pizza had jalapeños and San Marzano tomatoes (from my folks’ garden), and pepperoni. I had the same thing on Saturday, minus the tomatoes.
We got to use our new toppings cart as well as our new turning peel (not shown) during these last two pizza-making events. The cart works nicely to transport all of the toppings and tools (not shown) to and from the kitchen and leaves the table free for plates and drinks.
