What else do you when you have fresh mozzarella and basil? Make pizza, of course! I made pizza from scratch for this week.
Week: 35 of 52
Cookbook: Artisan Bread in Five Minutes A Day
I used the recipe for olive oil dough from this great book for the pizza. I mixed yeast, salt, olive oil, and warm water to start the dough. Then I added a mix of white and whole wheat flours.
After a 2 hour rise, the dough looked like this:
Meanwhile, I pre-heated the oven for a long time, with my baking stone in side. When the dough had risen, I rolled it out to make the pizza.
I placed the dough on the back of a cookie sheet with corn meal (I don’t have a pizza peel, so this allows for easy transfer into the oven). I covered the dough with fresh tomato sauce and homemade mozzarella.
I baked the pizza until it was done about 12-14 minutes and covered it with fresh basil. And then we ate it!
- Olive Oil
- Fresh Tomato Sauce
- Fresh Mozzarella
- Fresh Basil