This month the Daring Bakers are tackling pizza. I love to make homemade pizza and have several dough recipes that I use, but none of them employ the overnight technique that I’ve heard so much about. The thing I loved about this recipe was that there was no rising time. Getting dough to rise can be tricky in my house. It’s drafty, it’s chilly and I usually resort to warming the oven a bit and doing it there. But for this I didn’t have to employ any workarounds. And the dough was fabulous! So easy!
We had two guidelines for the month. First, we had to toss the dough. Second, the pizza needed a sauce and toppings. That was it! Beyond that we were free to do what we wanted as far as type of dough and toppings. I made the dough with regular bread flour and did both a savory version and a sweet.
The recipe was the Basic Pizza Dough recipe from Peter Reinhart’s ‘The Bread Baker’s Apprentice’. Thank you to Rosa for hosting!
Tossing the dough. I did okay, although the dough was thin in the middle and thicker at the edges. This happened both times and I’m not super sure how to correct this. I like the tossing method to stretch out the dough, but definitely need some help perfecting my technique.
Pizza #1. Pureed squash with italian sausage and red onions. I topped it with mozzarella cheese, which was too bland of a cheese. Because the squash was sweet, it needed a cheese with some bite. Next time, feta.
Pizza #2. I really wanted to make a dessert pizza. I thought about doing a PB&J pizza, but I had cream cheese in my fridge that I wanted to use up. In the end I did cream cheese as the sauce and topped it with kind of a streusel topping – brown sugar, flour, butter, oatmeal, chocolate chips and almonds. I wanted some chocolate and some caramel, but I went a little heavy on the streusel. Next time no flour, and less of everything else.