Pizza

An attempt at pizza, this time with NYC-style thick crust. Perhaps a little TOO thick.

Recipe taken from Reinhart's American Pie, where he obsessively lists all the pizza doughs you could ever conceivably make and gives the best way to flip, top and bake them. While my baking stone makes the dough blister spectacularly, I have to work on getting the timings right- evidently I put them in too long. Healthy choice toppings (apart from 1/2 cup of oh-so-fatty-but-gorgeous mozarella cheese) such as spinach, mushrooms and tomatoes with a base of tomato paste (w/o any salt) make this pizza savory with a tinge of natural sweetness and barely any oiliness at all.

I love handling different types of doughs and pizza dough, with its silky elasticity, is certainly no exception. I just wish I could do the toss-and-spin with the kind of finesse you see at real pizzerias. Until then, I'll be satisfied eating these strange, misshapen pizzas.