Here is my first attempt at making pizza dough from scratch. It wasn't too daunting a task and the end result was quite delicious. I followed this thin crust recipe I found while perusing Foodgawker. I didn't have bread flour on hand so just used all-purpose, which turned out to be just fine. The dough rose to my desired level, leaving a crust with a crunchy exterior and a soft and chewy inside. Paired with a nice Brunello and a simply dressed salad, this was an ideal Sunday dinner for two people.
Left: A basic Margherita (I followed this recipe for the tomato sauce). Right: Burrata cheese and artichokes topped with arugula dressed in a lemon vinaigrette, prosciutto and shaved pecorino.
Close-up shot. Mmm. Cheese...
And what was the best part of making these pies (besides eating it, of course)? Tossing the dough!
No comments:
Post a Comment