Who doesn't love pizza? I certainly do. In fact, I've written 8 times on my blog about pizza! Besides soap, that's got to be the next hottest topic.
So how is this post, the 9th one, going to be different than all the others? The simple answer is I've had 6 years to improve on my technique and I'm pretty sure I'm close to perfection.
I'm still making my own pizza dough then I freeze it as I described in this post. The recipe I use for the dough can be found here and I usually double it and substitute a cup of whole wheat flour in place of a cup of white flour. This gives me 6 balls of dough for 6 pizzas to feed two people.here.
Now here's the best and new part...the toppings! This combination of toppings you won't find at your favorite pizza parlor but they create a sweet, savory pizza that combined with the nutty dough (from the whole wheat) will surprise your taste buds.
Another tip, never put a cold pizza stone into a hot oven. Heat the stone up while the oven is pre-heating and transfer your pizza to the stone using a pizza peel. I usually just leave my stone in the oven on the top rack all the time. I only use the top rack for pizzas and the stone helps evenly heat the oven when I'm cooking other things.