I’ve recently become a huge fan of homemade pizza. While we still occasionally buy pizzas from the store (Safeway’s fresh made pizzas are amazing), I love making my own dough and topping it with whatever I want. Maybe it’s the scientist in me, but I think yeast is fascinating. And I do love punching down the dough after it has risen. I first used a recipe I found online that called for all-purpose flour. It was good, but a little biscuit-y for my liking. I prefer soft, chewy crust. I found a recipe on Annie’s Eats yesterday that uses bread flour instead. I have never used bread flour, but I don’t think I’ll ever go back to all-purpose! Now we just need to get a pizza stone, and we’ll be set. But this dough was pretty close to perfect. It was much easier to work with, and we had pizza and breadsticks all in one!
I’ve been craving red meat since giving blood this week, so I made a bacon cheeseburger pizza with onions and jalapenos. It was delicious.