Tonight I made my first pizza all by myself. Okay, that's not totally true. I've made pizza before, but never with my own crust. Since I'm no longer afraid of yeast (maybe just a little), I decided it was time to stop buying one bag of crust from the store and just make my own. I made it on Tuesday night since I wasn't sure I'd have time last night and I knew I wouldn't have time tonight (Shawn gets hungry early). It wasn't until after I made it that I saw the note, "can be refrigerated up to 16 hours." Oops.
Well, ladies and gentlemen, I'm happy to announce that it can stay in the refrigerator for 48 hours. Ha, take that America's Test Kitchen.
The only downside is that my pizzas, much like my tortillas, are never round. I must be missing that gene. In the past when I've made pizzas, I tend to undercook the crust, basically because I didn't know what I was doing and that you have to preheat the baking stone for 30 minutes before sticking raw dough on it. Makes sense. I also have the tendency to overdo it on the toppings. This time I chose less cheese for an evenly cooked crust. Good decision. The crust turned out crisp everywhere and very chewy and airy in the middle. Success!
Cooking notes: I also made the pizza sauce, which is just garlic cooked in olive oil and then simmered with crushed tomatoes. I bought smoked mozzarella from New Seasons, since it was on sale last week, and a little finely grated parmigiano-reggiano. I skipped the freshly torn basil because we went grocery shopping last weekend and I wasn't sure how long it would last. It also costs $2.99 for a bag, which I wasn't willing to spend. To get some basil flavor, I opted for the crushed tomatoes with basil in my sauce.