I’ve been enjoying the pizza stone, which has taken on a few dark blemishes, which I consider signs that it’s found its niche in the Va. Kitchen.
I made this dough recipe quite a few times, and while it’s quick and easy, it’s just a bit bready for B’s and my taste in pizza. We love the thin crusts we get at Bridges, and too much dough just fills you up before you get your share of toppings. I did try making this dough “whole-wheat” one Sunday night at the end of a particularly indulgent weekend (total guilt trip). I substituted whole-wheat flour for about a third of the flour in the recipe, but it was a little grainy and just didn’t taste right.
So a couple of weeks ago I went looking for a “thin crust” pizza dough recipe. Naturally, the way I did that was by typing pretty much those exact words into Google. I found this recipe on the 101 Cookbooks blog, of which I’m fond.
It isn’t quite as easy as the first recipe, because you are really supposed to let the dough hang out overnight. I let mine hang out for six hours the first time I made this, and it was fine, as far as I could tell. The olive oil flavor really comes through in the dough, and it just says “pizza” more than the first recipe I used. My finished product didn’t come out quite as bubbly-delicious-looking as the picture on the blog, but I’ll get there.
The best thing about this recipe is that it makes six little doughballs that turn into six personal-size pizzas. For B. and me, that’s enough for two nights of pizza-eating, and the dough keeps a few days in the fridge until you are ready to use it. Am getting ready to make another batch for football-watching tomorrow.
