It’s been ages since I’ve made pizza from scratch. Like a really long time. Back when my wife and I were first married (lo these 13 years ago) I used to make pizza all the time. Like once a week. And I’m not talking putting stuff on a pre-made crust, I’m talking from flour and yeast to the pizza stone in the oven. But I remember it being a lot of work, and ever since I started seeking out low-glycemic foods, pizza pretty much fell out of rotation.
You can probably see where this is leading, but I’ll cut to the chase. My daughter has been suggesting (forcefully) that she really wants me to make pizza, so last night I dusted off the old peel and went to work. It wasn’t as much work as I remembered, possibly thanks to the dough hook on my trusty KitchenAid, although it did make quite a mess.
I decided on one half “just cheese” and half Hawaiian for the kids, and a whole wheat version with mushrooms, olives, red onion and sausage. Overall, it went pretty well. The dough came together easily, I found all the tools, etc. I think the white flour dough was a little too soft, however, which combined with my lack of practice with the pizza peel to pretty much explode the first pie all over the inside of my oven. There was much wringing of hands and recriminations (all on my part, my daughter was un-phased), but I managed to salvage most of it. It was an awfully strange shape, but pretty edible according to reports.
The second one came off without a hitch, thanks to stiffer whole wheat dough and way more flour on the peel.
It was easy enough that I just might have to try it again. My son’s been demanding a taco pizza, so maybe that’ll be the next round.