Monday, February 22, 2010

Another homemade pizza success!

Given the highly satisfying results of my last attempt at making pizza, I decided to make a double batch of pizza dough today, this time going with a one-to-one ratio of unbleached white bread flour and whole wheat bread flour. My first pizza with this dough was topped with: organic, sautéed mushroom; organic, sliced grape tomatoes; nitrate- and nitrite-free bacon; pre-made bruschetta topping; truffle salt, fresh cracked pepper and kewpie (Q.P.) mayonnaise.

I've set aside the extra portions of crust in the fridge for their second proof, to be used over the course of the next day or two. I think I might just have to make a grocery run to find some more inspirational toppings.



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