I try to bake bread at least one if not two days a week, on my days off. This past week I baked 6 baguettes on Tuesday, and three sourdough baguettes on Wednesday. I saved enough dough from the sour dough batch to make a pizza. I know I have mentioned it before, but giving the dough a chance to develop over two or three days really does make for a superior crust.
The crust is so good it becomes the star of the show needing nothing more than a few simple toppings. Last night's pizza was topped with just sauce, Bocconcini cheese (fresh mozzerella balls) and I had a few mushrooms that I needed to do something with. Sliced thin and sauted they were all we needed.
Our local pizza place does make pizza as delicious as this. This is just jump-up-and-down, I-can't-possibly-wait-one-more-second for-a-bite-of-this GOOD.
ReplyDeleteyummy! happy halloween to you too~
ReplyDeletemmm..adoro la pizza!! molto invitante!!
ReplyDeleteOh, heaven! Just what I need today - when I am vegetarian!
ReplyDeleteGosh this looks good...so much better than anything I see locally....can I come over for a visit? Wow...so nice...the photos really do it justice!
ReplyDeleteGreat looking pizza! Homemade pizza is really hard to beat- I'd love a couple of slices of yours!
ReplyDeleteoh wow.. looks incredible... as always..
ReplyDeleteGorgeous Pizza Ann! That crust really does steal the show, I would love that combination of toppings, too.
ReplyDeleteAlmost too pretty to eat.
Almost. *grin* xo
Another stunning pizza, Ann. I've been following along with your combinations and suggestions for several months and my pizzas have enormously improved. My family thanks you.
ReplyDeletePerfect! I love thin crust!
ReplyDeleteThank you all for your kind comments.
ReplyDeleteCathy, Thank you, I love this kind of feedback.
Ann
pizza looks amazing, but I looked on your site and cannot find the recipe for the dough?
ReplyDeleteAnonymous, I make my pizza crust out of a couple of different doughs, depending on the bread I've made that week. Julia Child's Baguette dough makes a wonderful pizza crust, especially if you make the dough a couple of days in advance. I knead up enough dough to make two or three baguettes and enough for a large pizza. The pizza dough can be left in the fridge for up to 2 to five days. The longer the fermentation the better the crust.
ReplyDeletehttp://www.thibeaultstable.com/2010/01/thibeaults-pizzeria.html
http://www.thibeaultstable.com/2009/04/potato-leek-soup-and-sour-dough-french.html