Unprocessed pizza

One of the keys to our unprocessed success this month has been planning ahead ~ knowing what's for dinner ahead of time, having all of the ingredients ready in the house, avoiding last minute scrounging. However, tonight, I had nothing on the menu and our fridge is looking pretty bare.

Suddenly I thought about one of our go-to dinners: pizza! I had a couple of crusts in the freezer, but they were from a couple of months ago and were made with half white flour. I decided to give the KAF whole wheat pizza crust another try, since it had made such delicious calzones and crackers. I had some homemade pizza sauce in the deep freeze, and some fresh mozzarella left over from our calzones. We used black olives, mushrooms, pineapple, and red onion for our toppings; the only one of our usual toppings we couldn't use was pepperoni.

The pizza was delicious, even better than our other go-to recipes. And completely unprocessed!

Sunny Anderson's BBQ chicken pizza (Twitter avatar fun)

Our next chef-of-the-month, chosen by Peggy, was Sunny Anderson. She is another new-to-me chef, but I found many recipes on the Food Network site.

I decided to try Sunny's easy BBQ chicken pizza. After sampling the barbecue sauce, which had a bit of a kick, I knew the kiddos wouldn't eat it. I found a bit of extra pizza sauce in the fridge and used it to make 1/3 of a regular pizza with olives and pepperoni for them. And then, knowing I would have too much bbq chicken, I tried these buffalo chicken rolls that Tracey posted a while ago. I made 2/3 of a barbecue chicken pizza, 8 chicken rolls, and still had another cup of barbecue chicken to freeze for another bbq pizza on a night when we need a quick dinner.

I used my normal NM thin-crust pizza recipe, and this awesome new technique from KAF for rolling the pizza out. Have you ever tried to stretch out a pizza crust and had it shrink back? It happens to me all of the time, and it's so frustrating! This time, I oiled the pan as I always do, and then covered the dough with parchment paper and rolled the dough out. As the writers at KAF promised, the parchment prevented the dough from shrinking. Hurray!

We really enjoyed this pizza (and the chicken rolls, which were tasty and fun to make!).

Sunny's BBQ chicken pizza
adapted from Sunny Anderson via Food Network

2 T olive oil
1 onion, chopped
1 T chopped jalepeno
1 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp minced garlic
1 c ketchup
1/4 c yellow mustard
2 T Worcestershire sauce
2/3 c light brown sugar
1 T cider vinegar
1 roast chicken, meat removed and chopped
1 11x13 pizza crust
1/4 c shredded sharp cheddar
1/8 c grated Parmesan
1/2 c shredded mozzarella

1. Preheat oven to 500º.
2. Heat olive oil in a saucepan. Add onion and jalepeno and cook over medium heat for about 6 minutes, or until onions are softened and translucent.
3. Add paprika, cayenne, salt, pepper, and garlic, and cook 1 minute, or until fragrant.
4. Add ketchup, mustard, Worcestershire, brown sugar, and vinegar. Turn heat to medium-high and stir until combined.
5. Stir in chicken.
6. Roll out pizza dough on an oiled jelly roll pan. Cover with chicken. Add cheddar, Parmesan, and mozzarella. Bake for 10 minutes or until crust is baked through and cheese is bubbly and golden.
7. Allow to cool for a few minutes before serving.

English muffins and mini-pizza-snacks

I've loved all of the recipes I've tried from Peter Reinhart's Artisan Breads Every Day, in a large part because they're all so easy: mix up some dough, shove it in the fridge, bake the next day. I've been wanting to try his English muffin recipe, but unlike the recipe from BBA, in which the English muffins are shaped sort of like buns, in ABED, the muffin batter is more similar to pancake batter and thus requires muffin rings...which I didn't have. :(

Flash forward to the beginning of this year, when my friend Melanie emailed me to tell me that Santa had left her a new set of rings...but she'd just gotten herself a set. She offered to send the extra set to me, and I was just thrilled.

It didn't take me long to break them in; hubby absolutely loves English muffins!

The dough is mixed together: honey, olive oil, warm milk, bread flour, salt, and instant yeast, and then placed in the fridge.

When I pulled the dough out of the fridge the next day, it was bubbling like crazy. Right before baking, I dissolved some baking soda in warm water and gently folded into the dough. Meanwhile, I turned on my electric griddle, set to 300º.

The rings are coated with cooking spray and cornmeal, and then placed on the griddle and filled with 1/3 c of the dough/batter. It was so much fun to watch them turn into English muffins before our eyes...I think that's my favorite part of making English muffins: you get to see the bread making action up close and personal!

We used these to make mini pizzas / pizza snacks, which were staples in both hubby's and my home when we were growing up. We have very different philosophies: hubby's family used cheddar cheese, chopped ham, onion, and green peppers. My mom always made mine with a little pizza sauce and mozzarella, much more like a real pizza. Luckily English muffins are small enough that everyone can make one that fits their needs.

Hubby and I loved these muffins....the kiddos were sadly not as impressed with the pizza snacks, maybe because they're accustomed to pizza with homemade crust on a regular basis. The rest of the muffins have been used for breakfast, with eggs, and I'm sure this recipe will become a new staple around here.

Thanks, Mel! :)

Bake! Thin-crusted pizza

Our Bake! pick for this week is thin-crusted pizza, and it was picked by ME! :)

I actually picked this recipe because my dad loves pizza, but prefers thin-crust, and since none of my trusty pizza crust recipes are for thin-crust, I've never been able to share homemade pizza with him. But then we ended up having a bunch of people over for dinner, and we ate it all up! No fear, though: this recipe is super easy and super tasty, and I guarantee we'll make it again.

This morning, I made the dough, which only consisted of whisking flour with salt, yeast with water and oil, and then mixing the two together. The dough rises for an hour or until doubled (mine took a little longer), is folded over a few times to smooth it out, and divided. I divided mine into three 364 g portions (to fit on my 10x15 baking pans), floured the pieces, wrapped them in plastic, and stuck them in the fridge.

When we got home from our afternoon adventures, I pulled two pieces of dough out of the fridge, oiled two pans, and used my fingers to spread the dough out as much as possible.

I used NM's simple tomato sauce, and then topped the pizzas with a sprinkling of olives, pepperoni, mushrooms and onions. I ended with grated mozzarella and asiago. The pizzas baked for 9 minutes. Seriously, so quick and easy! A perfect meal for having friends over: both the crust and the sauce can be made ahead of time and the assembly was much easier than doing our usual individual pizzas.

The pizza got rave reviews from everyone. The crust was crispy and had great flavor. Check out Margaret's post for her beautiful margherita pizza!

Ina's sauce, part 2: Barbecue chicken pizza

So, as I said yesterday, Ina's barbecue sauce recipe ~ even halved ~ made a ton. Today, I discovered a use for part of that mason jar full of goodness:

Using ABED pizza dough, I spread out a couple of tablespoons of the sauce, then spread out diced barbecue chicken (leftover from last night), thinly sliced red onion, and mozzarella. Baked for seven minutes per pizza, added chopped cilantro when it came out of the oven: delicious! (even for a "pizza is only red sauce, green peppers, and meat" kind of guy!)

Mellow Bakers: Pissaladière (May)

I never, never would've expected I'd be willing to make a recipe that started with this:

so you can imagine my emotions when I saw pissaladière on the May list of breads for Mellow Bakers. JH describes pissaladière as: "the pizza of Provence, replete with onions cooked long and slow, fresh herbs, anchovies, and pungent black niçoise olives."

On the one hand, we are not fish people; on the other hand, we love pizza more than just about any other meal.

Due to scheduling and life and whatever, I actually made this bread over three days. I made the pâte fermentée (bread flour, water, salt, and yeast) on Saturday evening and let it ripen until Sunday afternoon. At that point, I added more bread flour, some whole wheat flour, water, salt, yeast, the pâte fermentée, and finally, some olive oil. The dough was kneaded briefly and then allowed to proof for two hours, with a strech-and-fold halfway through.

But then I realized we didn't have any onions, and we needed to feed the kids dinner, so I threw one pound of dough into the freezer and one into the fridge.

Tonight (after buying some onions), I made the topping: onions and garlic sautéed in olive oil and mixed with fresh thyme and salt and pepper. I dumped them on the crust, along with black olives, thinly sliced anchovies, (and pepperoni). We baked it for about 10 minutes at 515º.

I kind of wish this had been described as an appetizer, a flatbread with unusual toppings, instead of as a pizza. We are red sauce and mozzarella pizza people (especially my hubby), and this was nothing like our usual pizza. However, the crust was tasty; I liked the addition of the whole wheat flour. And the onions were pretty good (I wish I'd cooked them a little longer to caramelize them). I was going to try the little anchovy corner, but the smell just did me in, so hubby was the designated taste tester. His comment: "salty."

Not one we'll make again, but I'm glad we tried it. I'm sure we'll make our traditional pizza with the remaining pound of dough.

Super Bowl Sunday: Pizza MB-style

I asked hubby what he wanted for Super Bowl Sunday dinner. He looked at me like I was crazy. "Pizza, of course." Duh. What was I thinking?! Unfortunately, we were out and about at the time, so I had no way to know if we had the required supplies at home. I usually keep multiple balls of our favorite pizza dough in the freezer so we can make it at a moment's notice.

When we finally got home from our trip to the Big Zoo, errands, and the grocery store, it was already 3:00. And then I checked in the freezer: one dough ball (enough for one personal pizza) and a tiny bag of pizza sauce. What would we do?!

So I pulled open The Modern Baker. I knew that if there was a quick pizza dough recipe to be found, it would be in there. And it did not disappoint! NM has a recipe for focaccia/pizza dough...Hubby really likes deep dish pizza, so we decided to try it.

This was so easy: mix flour and salt in a big bowl. Whisk instant yeast into warm water, add olive oil. Add it to the dry ingredients and mix. Let rise until doubled (I did it in my slightly warm oven because we were in a time-crunch; took about 40 minutes). Slide onto an oiled pan. Use oiled fingers to spread it all around. Let rise again (took about 40 minutes again). Top. Bake for 30 minutes. Cool for 5. Devour.

NM's Nonna's pizza recipe uses tomatoes instead of sauce. But I'm married to a guy who thinks that if it doesn't come with red sauce, it's not pizza. So I used the little bit of pizza sauce that I'd had in the freezer, plus some diced tomatoes. Then we topped it with the kids' favorites: pepperoni, pineapple, and olives, and some mozzarella and grated romano.

Hubby loved it. The kids ate a ton. I thought it was quite tasty. PR's neo-neopolitan pizza is still my favorite, but this will be my go-to recipe for pizza-in-a-flash or hubby's occasional craving for deep dish.

Pizza Chiena: Neapolitan Meat and Cheese Pie (Modern Baker Challenge)

Meet my husband. He is a guy who, when he saw this ingredient list: 2 pounds of whole-milk ricotta, 6 large eggs, 1/2 cup pecorino romano, 8 ounces prosciutto, 8 ounces soppressata, 1 pound fresh Italian basket cheese, 1 pound fresh mozzarella, 8 ounces capicola, knew this would be one of his favorite recipes in all of Nick Malgieri's The Modern Baker.

This is my official recipe for the Modern Baker Challenge's journey into the savory tarts and pies section. My hubby's pick. I've already made (and loved) the ham, egg, and cheese tart from this section, and I'm really happy to be in the savory world after months of sweets.

I couldn't believe the poundage of meat and cheese in this recipe, so instead of making a full batch (9x13 pan), I decided to make a half recipe and bake it in a 9" round pan. Size-wise, it seemed to work perfectly.

The dough was made an hour ahead of time: a simple pastry dough with flour, salt, baking powder, eggs, olive oil, and water. I thought I'd miss the traditional pizza crust, but the pastry crust was surprisingly tasty. I had a slight difficulty with the dough; it was way too wet. I'm not sure that it's an issue with the recipe, however; my Cuisinart has been hiding little pockets of extra flour under the blade lately and all of my doughs have been a little wet because of it. I just kneaded in a bit more flour by hand, and after refrigeration, it rolled out pretty easily.

The filling was made by layering a ricotta mixture (ricotta, grated romano, parsley, eggs, and pepper), the different meats, and the cheeses. I couldn't find fresh Italian basket cheese, so I used a combination of extra mozzarella and extra ricotta for that layer. NM says that it's "thoroughly Italian" to experiment with your own combinations of meat and cheese, so I was sure he'd approve!

The pizza pie is baked for an hour and then cooled slightly. We had it for dinner last night with salad. The kids didn't like it at all, but that didn't surprise me; they're not fans of the texture of ricotta and never like any lasagna-type dishes I make. I thought it was very rich and a tad dry. I don't think the dryness is a fault of the recipe, though; the recipe calls for whole-milk ricotta and I just couldn't bring myself to buy a pound of it on top of all of the other high-fat meats and cheeses in this dish, so I subbed in low-fat. I'm sure that affected the final texture of the dish.

As for the meat and cheese lover? He loved it! He had seconds last night and is happily gobbling up the leftovers for his lunches. I'm sure I'll be making this one again ~ by request.

Mellow Bakers: Pizza (June)

Pizza was the first yeast bread I made with any regularity. I started making my own pizza dough years ago, although thinking back to that old standby recipe, it was nothing like the breads I make now: tons of yeast, tons of flour, quick to go from mixing to rising to eating. Taste-wise, while we were happy to be eating homemade pizza, the crust was thick, very bready, not very flavorful . . . really not very good.

I had high hopes for Peter Reinhart's pizza napoletana from the BBA, but I had a very challenging time working with the dough and it ended up much thinner and crispier than we like at our house. When I discovered P. R.'s pizza neo-neopolitan from Artisan Breads Every Day, I thought I would never bake another pizza crust again: the dough was a dream to work with and the flavor and texture were perfect.

Until now: Jeffrey Hamelman's pizza dough (from Bread, p. 273) showed up on our June breads for the Mellow Bakers. We're big pizza lovers in this house, so clearly we were happy to try another pizza recipe.

Last night just before bed, I mixed up my biga: a bit of water, a tiny pinch of yeast, and some flour, and let it sit overnight. It was probably ready to go early today since it is very hot and humid here, but we had plans this morning, and it didn't look any worse for wear when I finally got around to using it this afternoon.

I mixed bread flour, water, a bit more yeast, and salt, and then added in the biga. The dough was very wet, even more so when I started drizzling in the olive oil. I reflected on how much I've learned; in the old days, I would've added cups and cups more flour to be able to deal with this dough, but I've finally become accustomed to working with doughs with high hydration. My biggest problem was the oil: it actually made the dough so slick that my stand mixer wouldn't knead it; the dough hook just skimmed the surface. So I took it out and kneaded it by hand for a little bit.

While the dough was in its first rise, I browsed my blog list and came upon this post by Anne Marie called "Distracted Baking." In it, she talks about forgetting to look at the errata sheet for Bread before beginning to make her sourdough. Um . . . oops. I quickly jumped over to Mellow Bakers and downloaded the newest version of the errata, wondering if I needed to add more flour and that's what accounted for the super-wet dough. But no, the only change in this recipe was to add more yeast (.13 oz instead of .04 oz). No big deal; it is so hot and humid here that, even with much less yeast, the dough easily doubled in the first hour and again in the hour after the fold.

Instead of making the one-pound pizzas that Hamelman calls for, I divided the dough into 8 ounce balls, as we always do. Unfortunately I didn't plan ahead; one of my favorite things about P. R.'s recipe is that it makes six eight-ounce pizzas, one for me, one for hubby, one for the kids, and three to freeze for a later meal. This recipe only made four (I'll have to use my baker's math next time to increase the recipe!), so I only froze one dough ball.

We topped them as we always do: simple sauce; cheese blend (mozzarella, asiago, and romano, with a bit of basil); mushrooms and pineapple for me; olives, pepperoni, and pineapple for the kiddos; and everything for the hubby. They baked up perfectly in 5 minutes at 550 F.

This recipe is easily as good as our other favorite: thin and crispy on the bottom with a nice chewy crust. Excellent flavor. We will definitely be making it again!

Check out the other Mellow Bakers' pizzas!

Neo-Neopolitan Pizza

If you happened to study my sidebar on a daily basis, you would notice that pizza napoletana has dropped from my "will make again soon" list to my "might make again someday" list. This has nothing to do with pizza napoletana itself; merely that I have found the died-and-gone-to-heaven pizza crust recipe that I have been searching for, and as far as I'm concerned, I have no need to make another pizza crust recipe ever again. Okay, maybe that's a little dramatic.

At the beginning of February, my dad saw the link on my sidebar to Sally of Bewitching Kitchen's post about meeting Peter Reinhart. My dad recognized Peter Reinhart as the author of my bread challenge book, so he clicked on the link and read all about P.R.'s newest book Artisan Breads Every Day. Unbeknownst to my dad, I had read the same post and had immediately started searching for the book at all of our local libraries; of course there were a million requests and a long long wait to borrow it. Lucky for me, my dad went straight over to Amazon and ordered me the book. Imagine how thrilled I was to open it a couple of weeks later on my birthday!

Anyway, we had some friends over on Saturday night, and I wanted an easy(ish) make-ahead dinner plan so that I could spend most of my time visiting. Individual pizzas are always a hit, and I can do all of the prep the night before. But the night before, when it came time to make the pizza dough, I suddenly got stressed out. Everyone knows I'm in a bread baking challenge. I couldn't really make the same old nothing-special pizza dough I'd always made in the past, could I? What would people think?!

Given the struggles I'd faced with shaping and baking, pizza napoletana did not seem like a wise choice for an evening of entertaining. I debated turning the oh-so-delicious foccacia into pizza, as P.R. talks about, but I was unsure of how it would bake up in my mini-pizza pans. I also wasn't clear if I should use the herb oil or regular old red pizza sauce (hubby and his friends think that pizza without red sauce is not pizza). I looked around for some deep dish recipes, thinking maybe they would be best suited for my mini pans, but I don't like the greasiness of most deep dish recipes.

And then I opened Artisan Breads Every Day and found the recipe for neo-neopolitan pizza dough. It looked pretty easy, so I thought, "Why not?" I wanted to make individual pizzas and there were eight of us, so I upped the recipe by half.

I used my dough whisk to mix all of the ingredients: bread flour, salt, instant yeast, sugar, water, and olive oil. I let it rest for five minutes and then let my stand mixer knead it for three minutes. I dumped the dough out onto the counter, did the required stretch-and-fold, decided the dough was still pretty slack (I attributed it to increasing the recipe), let it rest another ten minutes, did one more stretch-and-fold, and then divided it into eight eight-ounce balls. Slapped them on a sheet pan and into the fridge for an overnight rest. Easy peasey.

The next afternoon, I pulled the pan out and let it rest on the counter for a couple of hours. The dough balls had grown a lot overnight and were smooshed into each other. Next time, I will use two sheet pans. When it was time to make the pizzas, I pulled each ball off of the pan and used my thumbs to stretch it out. This dough was so nice and easy to work with. It was such a difference from the pizza napoletana; totally stress-free.

They cooked more quickly, too: only seven minutes each. We tented them with foil when they came out of the oven so they were all still hot when we sat down to eat. And the taste? Hubby and I enjoyed the pizza napoletana, but we were both disappointed with how thin and crispy the crust was. This was my perfect pizza: thick and chewy on the edges, but not too thick and greasy like deep-dish pizzas, a light layer of flavorful pizza sauce (same recipe I posted in pizza napoletana), a combination of mozzarella, parmesan, and asiago cheeses, and pineapples and mushrooms on top. I will be making this one again!

Pizza Napoletana (frozen dough version)

Peter Reinhart's pizza napoletana recipe makes six pizzas. Last time, I made three (one for me, one for hubby, and one for the kids to share) and froze three.

Two days ago, I pulled the frozen dough balls out of the freezer and put them in the fridge to defrost, along with the bag of leftover frozen pizza sauce. I pulled the dough balls out two hours before baking time and flattened them onto a piece of parchment paper.

I didn't want the shaping disaster of last time, so I got out three sheets of parchment paper, sprinkled them all with flour, and sprayed them with cooking spray. I cut the parchment paper around each dough circle so I could just flip each one onto the new piece of parchment. I didn't even try to pick them up, much less shape them by tossing them. I just stretched and pulled until each small circle resembled a pizza.

Unfortunately we only had enough leftover sauce for about one and a half pizzas, so I cut it with plain tomato sauce. We used the same cheese mixture and same toppings as last time.

I used a sheet pan to slide the pizza, parchment paper and all, onto the pizza stone, and I'm happy to report that there were no disasters this time!

It was a much less stressful experience, the pizza cooked up just as well (if not better), and all three pizzas were delicious! I would like to try the pain à l'ancienne and the focaccia as pizza dough, but this recipe is definitely a keeper!

BBA #25: Pizza Napoletana . . . just in time for the Super Bowl!

I was really looking forward to this bread. For one, we are a big pizza-eating, pizza-loving family. We eat pizza at least once a week. Hubby even has certain categories: frozen pizza, home-made pizza, delivery pizza, restaurant pizza, and take-and-bake pizza. If he's in the mood for one category, another will not suffice. Plus, I was really eager to put the stress of the panettone behind me. Lastly, this recipe seemed to get really good reviews from just about everyone in the BBA Challenge. Maybe some of them can help me figure out what to do to make this process go more smoothly next time (because there will be a next time).

I started by mixing everything together last night: bread flour, a little whole wheat flour, yeast, salt, some olive oil, and water. Just like the ever-so-delicious pain a l'ancienne, this bread requires very, very cold water (I put ice cubes in a measuring cup until the water measured 40.2 degrees). I put everything into the mixer where it came together perfectly after about 5 minutes. Although it goes against my bread-baking instinct (it was the perfect texture for a loaf of everyday sandwich bread!), this bread is supposed to be sticky enough to clear the sides of the bowl but stick to the bottom, so I added another bit of cold water until it looked like this:


I divided the dough into six six-ounce portions (sticky, sticky portions!), sprinkled them with flour, and rolled them into a ball. Three went onto a sheet pan:


and three were rolled in olive oil and then dropped into freezer bags and placed immediately into the freezer for later use.

This afternoon, I took them out a couple of hours before we were ready to make them. Nothing changed; were they supposed to grow? Then I put my pizza stone on the bottom of my gas oven, cranked the oven up to 550 degrees, and started cutting up our toppings.

Here's where things began to get challenging. Did anyone else have trouble trying to stretch the dough into a circle? I was game to try Peter Reinhart's method: pick up the dough ball carefully, use the back of your well-floured hands to carefully bounce the dough while oh-so-gently stretching it out. The second I tried, the dough tore. Terribly. In a million places. I quickly put it onto my prepared sheet pan, covered in corn meal, and tried to repair the tears while still trying to stretch it out. It was nowhere near uniform. Plus, the smoke alarm started to go off. I had scoured the bottom of my oven, but our smoke detectors just do not like any temperature over about 450 degrees. I was reminded of Anne Marie, who talks about having to call the alarm company to disconnect her smoke alarm whenever she's starting another high-temp BBA recipe.

We spread the misshapen non-circles with sauce. I took Peter Reinhart's advice and tried to use much less sauce and a much simpler sauce than normal. Usually, we spice it up. This time, I just:
Put 2 tbsp olive oil into a large skillet over medium heat.
Added 1/2 of an onion, finely chopped, and
2 tsp minced garlic.
Sauteed for about 5 minutes.
Then added 1 28-oz can crushed tomatoes,
1/4 tsp salt,
1/4 tsp pepper,
1 tsp Italian seasoning,
and simmered for about 30 minutes, until thick.

Then a cheese mixture. We're not really a fancy cheese family, so we stuck with:
8 oz mozzerela
1 oz asiago
1 oz parmesan
2 tsp dried basil.

Then toppings. Topping the pizza was the best part (especially after the stress of the shaping) because the kids came over to help top their own pizza.


And then into the preheated oven. Here were some more problems. I very generously covered my sheet pans with corn meal, but there was no way this pizza was going to slide off nicely onto the pizza stone. Advice?! We used our little pizza peel to scrunch the pizza half off of the pan and onto the stone and then tried to use it to straighten the pizza back out once on the peel. It only sort of worked. Plus, all of the corn meal spilled onto the floor of the oven and immediately started to smoke and burn. The smoke alarms had a field day.

The pizzas baked for 7 - 10 minutes (7 minutes for the kids', 10 minutes for the hubbie's, 8 minutes for mine). They were interestingly shaped by the end:

the kids' fish (pepperoni and pineapple)

hubbie's pyramid (pepperoni, mushrooms, red onions, and green peppers)

my rectangle (mushrooms, red onions, and pineapple)

And they tasted pretty good. In general, hubbie and I both like thicker, chewier crusts . . . any way to make this recipe bake up a little thicker? We also noticed a lack of wow-factor just because, although I had never been a bread baker before this challenge, I have been baking my own pizza crusts for years. But hubbie still admitted that this was the best pizza crust we've ever made at home, and (given that it is Super Bowl Sunday, which gives us permission to overeat for the day) he did eat his entire pizza in one sitting.

The little guy had four pieces and even the baby dove right in:


Definitely a make-again recipe, but I'll take any advice to make the shaping and baking go more smoothly next time!!