Thursday, February 22, 2007

Perfecting the Pizza

After many so-so tries & recently resorting to Pillsbury crust in the tube, Matt was inspired by pizza articles in both Food & Wine and Bon Appetite. Here's my little photo diary of the process. It takes some planning since the dough needs to rise overnight (and it makes enough for 4 pizzas) but this was probably one of the best pizzas we've ever made. Loved the raw tomato sauce too. Perfect pizza recipes from Food & Wine.
the night before
dinner 2/21/07
mix up the dough
dinner 2/21/07
into the fridge overnight
dinner 2/21/07
the day of
dinner 2/21/07
one pizza's worth resting for an hour
dinner 2/21/07
on to the sauce

add the topping & ready for the oven
dinner 2/21/07
the yummy results
dinner 2/21/07

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