My first attempt at pizza using the Semolina recipe from Artisan Bread in 5 Minutes a Day. I rolled the dough out and baked the crust first for about 5minutes or so at 500 deg F on the pizza stone.
I wish I had done it much thinner as the crust was on the thick side. I baked the pizza on the pizza stone as well at 500 deg F. I also made one pizza with some light wheat recipe which had 1.5 more cups of whole wheat than the original recipe in the book. I liked the taste of the semolina bread for the crust and will try that again. The light wheat works well too and what I have on hand most of the time so it's likely what I will used most often.
I feel particularly good about this pizza because I made the crust myself, the sauce was left over from spaghetti, and the mozzarella was my homemade cheese. The cheddar was local.
Served it up with some local mesclun mix.
This is my second attempt this time using a light wheat recipe that was actually half whole wheat and half white.
This one I baked the crust for about 5 min on 500 deg oven on the pizza stone. I made all the crust in advance then removed the pizza stone from the oven. Topped the pizza with some Muir Glenn Pizza Sauce, not my mozzarella, left over steamed broccoli form lunch, and steamed some spinach. I brushed some garliced up olive oil over the criust before adding the sauce, then topped with the spinach and broccoli, then the cheese. I mized the steamed spinach with some of the garliced up olive oil before adding it to the pizza.
I put the pizza's in the oven a 500 deg F, for about 5 minutes or until the cheese stated bubbling, right on the rack. I think this was the key to making the crust really crips. I wish I has gotten a side view of this pizza as I got a very thin crunch crust.
Apparent my son was in Pizza Heaven.
My next plan is to make up several pre cooked mini pizza crusts and stpre them in the freezer for a handy pizza meal.
Also adding that I docked both pizza's (as in poked it with a fork) so the sides would rise when baking but the center would not. It also supposed to allow steam to escape. While I was rolling out the dough my daughter said "Hey Mom, you should dock the crust." I said "Huh? What's that?" and she proceed to show me. I learn a lot from my foodnetwork obsessed daughter.