a more traditional, thin-style pizza this time, the pizza napoletana from reinhart's BBA. reinhart suggest making smaller pizzas if you aren't comfortable working with bigger ones. HA! i'm an old pro at pizza-making and can toss the crusts around like the best of 'em, so i opted for bigger ones. um, yeah, about that....this dough was much softer and more fragile than the doughs i'm used to throwing around (which, it must be said, was over 25 years ago now). they came out looking very rustic :) but tasty--especially the crust. it was great! i used pizza sauce in a jar and wasn't happy with that--next time i'll just make my own simple sauce of mostly tomato. with a better sauce, it might be worth making pizza at home. otherwise, it's more of a novelty. there is good pizza to be had at good prices that don't require this much work.
3 comments:
uh, yeah that does look good -- is the green stuff... oregano? what kinda cheese did you use? you know i wonce had a feta cheese pizza that was killer...
oregano and basil. i used mozzarella & provolone. my personal favorite is probably the goat cheese, sweet pepper, and BACON pizza at california pizza kitchen.
yes that does sound outstanding.... any cali pizza kitchens around here?
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