I joined the Daring Bakers group and am happy to report a successful first month. I was elated when this month's host, Rosa of Rosa's Yummy Yums decided on a savory recipe.
Our challenge was focused on learning how to make real "pizza dough." So all of us Daring Bakers are playing pizzaiolos this month!
The is from Peter Reinhart's "The Bread Baker's Apprentice called "Pizza Napoletana" and is described as a beautifully tasty, thin, crispy, yet chewy pizza crust. The recipe can be found on Rosa's blog.
We were required to use sauce and toppings and the pizzas could be savory or sweet. So naturally, I opted for both. The recipe made 6 pizza crusts. I froze three and made three. Here are my choices
* Margarita Pizza - fresh mozzarella, basil and sauce with a light drizzle of balsamic vinegar
* Pepperoni - mostly for the hubby, pepperoni, sauce and grated mozzarella cheese
* Nutella and Fresh Strawberries - Delightfully chocolaty and sweet
All in all I was very please with the recipe. It wasn't very simple. However, tossing the dough was not! I know that will take hundreds of pizzas to master, but I did have fun and will definitely use this method whenever I make the dough. I used a stone for the pepperoni pizza and a regular pan for the others as I was using two ovens.
I loved how thin the crust turned out. In case you are wondering, the Margarita was my favorite.