I've arrived at the conclusion that the way to go is to make my crust as it is done in the recipe, except I (1) use only half the dough, (2) roll it out as thin as I can, (3) let it rest for a while, and (4) roll it out as thin as I can get it again. This produces a crust that is very thin and also a little bit smaller.
Tonight the toppings were roasted onions, roasted tomatoes, and goat cheese. Here's a shot of the whole pizza and a close-up:
The crust was nice and crispy, almost cracker-crisp. I meant to try docking the crust, but forgot, so I had the big bubbles you might expect from water becoming steam VERY rapidly. (Being laid on a cast iron griddle that's been brought to 500 degrees will do that.)
The flavor was good, but missing a little something. I think it needed something herby, and maybe some more salt.
However, with this pizza I'm confident that I can consistently produce pies as good or better than I can get delivered and for a fraction of the fat. Win!
You are just amazing! I love adding herbs to my pizza crust or a light brush of a flavored olive oil over the whole thing before I put on the toppings.
ReplyDeleteWell done, my friend!
Ok, my mouth is officially watering. Well done, indeed!
ReplyDelete