So a few weeks ago, we made our characteristic pizzas (this time one on sunday and one on friday)...but there was something different....


Are those slices of fresh mozzarella? They are. (but that's not the best part...)


You want to know the REALLY special part? (I feel like I have to leak it, since I haven't gotten that post written yet........) We made it. :-) Yummy. Home-made. Mozzarella. (Post to come...I promise)

Several weeks ago, S. and I had a craving for homemade pizza. We had everything we needed: tomato sauce, toppings, and mozzarella (this is usually the ingredient we forget about...) The only thing we neglected to check....was yeast.

So, what about a flatbread pizza? It's flat. It doesn't use yeast, does it?? Um, yeah. Turns out it does. Leafing through a cookbook, it turns out most "flat" breads do, in fact. Ok...... how about google? Success!

After reading several recipes, and several more recipe reviews, this is the one we settled on. The dough was definitely different to work with, but not too weird. (We had nightmares of pizza on crackers at this point). And it baked up pretty stinkin' well.


This wouldn't be my pizza dough of choice, but I think we'd definitely give it another go if we were out of yeast. It was a little crisper, and a little drier than I prefer, but it was pretty good.

Oh, and the comments are working!


For a while now, S. and I have been making our own pizzas for dinner on friday nights. They are absolutely delicious---and I love the different variations that we've tried. We've used, prosciutto, pepperoni, bell pepper, eggplant, sun-dried tomatoes, zucchini, pecorino romano, parmesan, mozzarella...yum.

So how did this all get started, you ask? Well one day I was surfing the web and I found this blog. And then I read it for a bit and happened upon this recipe. That looks easy enough, I thought. And so we made these (that was a much shorter explanation than you thought, wasn't it? But wait--there's more***...):


We only used the crust recipe, not the filling. That was ages ago, but I believe we just filled with cheese, sauce, and maybe pepperoni...I don't even remember, but it was yummy! (Slash the top a little bit to keep the sides from oozing as much, and if you wet the dough before folding the seams that helps too....)

And then one day we decided to make pizza.....but all of the recipes for dough required a much longer rise time then we wanted to wait (being hungry and inpatient and all)....so I remembered that crust. With only a 15-20 minute rest period and part whole wheat dough, it's fast and always comes out the right texture. It's not thin crust, and it's not super chewy, but it stays just soft enough every time (with a little extra flour, a little extra water, some seasoning tweaks...you know: artistic license). Ever since then we've tried to have our pizza fridays. We double the amounts in the recipe so we have enough for two pizzas, so we split the dough in half and keep the second half in the fridge in a bag for the following week. But seriously, I can't take too much credit--S. is the pizza dough maker extraordinaire.


Then just roll out the dough, put it on your pizza stone, top it as you like and stick it in a 450 Fahrenheit oven until it smells amazing and you can't wait for dinner any more (ok maybe like 10-15 min...I never actually timed it. We usually just go have a glass of wine while we're waiting.) Don't forget to let it sit a bit to cool or else you'll burn your tongue (speaking from experience here.) Happy pizza!