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.
My goodness! I know we come from a family of good cooks, but I had no idea you were such a foodie! Even I haven't ventured into making my own pizza crust yet. I'm still a little crazy when it comes to baking. The whole throwing-a-bunch-of-stuff-together-and-see-how-it-goes style of cooking that seems to be a common theme with the women on our family generally does not translate well into baked goods. I've really been enjoying your blog, though!
ReplyDeleteOh yay! I wasn't sure anyone was reading since I get very few comments. And oh yes, quite the foodie.
ReplyDeleteWhen I was staying with the family in Spain years ago, we would make pizzas every Friday night. Uncle Tavi always made the dough. I just bought the toppings.
Thanks for reading...glad you enjoy!