One of our favorite mediums for cooking creativity is through making yeasty pizza dough and imagining different combinations of toppings to put on it to make it a delicious pizza! Pizza is probably Taylor's favorite food and I definitely enjoy creating new concoctions!
The most recent foray into pizza-making was inspired by an amazing looking picture and recipe in the August 2013 version of Cooking Light. The original recipe can be found
here. Our version turned out to look even better than the magazine version. Using fresh basil from our garden, fresh heirloom tomatoes from the local
farmer's market, and fresh sliced mozzarella, our pizza tasted amazing too!
Our favorite pizza dough recipe is from Guy Fieri's cookbook. You can also find it online
here. This version is made with all purpose flour only but can also be adapted to use whole wheat flour. The wheat flour can make the crust very dense and heavy so you may want to experiment with the ratios of flours to get just the right amount!
For some reason, this was the first time that we placed our pizza stone in the oven to preheat before spreading the dough onto the stone and baking the pizza. Let me just say, this made all the difference! We will no longer do it any other way. The preheated pizza stone created a nice crispy crust on the outside of the dough but allowed the inside to remain soft while cooking quickly.
Can't wait to make our next pizza....
