Friday, April 9, 2010

A Staple In Our House

One of my tried and true recipes is this one (well worth logging into for this one) for pizza dough. I have tweaked it a just a bit: I use 1 1/4 cups flour to start instead of 1 3/4, and I use the entire batch for one pizza crust (makes it nice and thick), and I wait to prick the crust until after its first round of baking. This is what it looks like with some pineapple and leftover smoked ham from Easter.


Hmmmm. It was so good.

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