Pizza

Thursday night I decided to make pizza. I've been trying to recreate Goat Mountain Pizza's pizza crust, but haven't been successful. Last night I came slightly closer -- though still veeeeeeerrrry far from theirs.

I used this recipe that I found online.  This time, though, I baked it a little longer so it'd get crispier before I added the pizza toppings.

I started with my favorite flour. I noticed that on the side of the package that it said to add 2 T. of  White Lily all-purpose flour for each cup of all-purpose called for in a recipe. I think that contributed to the overall success of this crust.

One thing I LOVE about this recipe is that I can use my Kitchen Aid mixer for the dough. Thank goodness for dough hooks! When I mixed it according to directions, the dough came out SO beautifully. It was (seriously!) soft as a baby's behind. It was LOVELY.

While the dough was doin' its thing, I browned some regular sausage and added some garlic and Italian herbs.

 

This is what the dough looked like when it was ready to go in the oven. Don't be alarmed. I was supposed to make it all bumpy like that. And, that's one of the fun parts.

 

I baked it for about 20 minutes and then I added all my toppings. 

Now, I know if I was really ambitious, I could make my own sauce. And, if I had my own tv show, maybe I would (but maybe not). I really like Trader Joe's pizza sauce, though. And, yesterday was the first time I noticed that it said "fat free." Normally, I stay away from stuff that says "fat free" for fear it won't taste as good. I figured, however, that how fat could pizza sauce be anyway? 

 

First the sausage....

Then the peppers and onions...
 

And, lastly, the cheese...Lots of cheese.

I don't grate my own cheese. I like Italian Blend cheese -- pre-grated, in a package, and lots of it. I used to be able to get a store-brand that had about five different types of cheese in it. Can't find it these days, though.

I like the cheese on top.

I put it in the oven for about 15 more minutes. (I didn't really time everything precisely. And, some people might like their cheese less browned than I do.)

Ta daaaaaaaaaaaaaaaah.... The finished product!

We're gettin' closer to a delicious crust. I'd even say it was delicious on Thursday. (Not as delicious as Goat Mountain, but pretty good for a home cook like me.)

I'm pretty sure I'll keep making this crust and sometimes I might even make it just for plain ol' focaccia bread!

Let me know if you try it and if you like it.

Buon Appetito!