It’s shaping up to be a glorious spring/summer of homemade pizza. This one had asparagus, leeks, spinach, and ricotta.
A yummy dinner perfect for the hot weather we’ve been having! Goat cheese, lemon, basil, thyme, and zucchini on homemade crust.
(I’m extra proud to be making good dinners without access to clean tap water. So ready for that to be over!)
We made Chicago-style deep dish pizza last night and it was SO GOOD! I made the dough and Bryan made the sauce. I love team cooking.
The crust was exactly perfect — you roll it out, spread it with butter, and fold it back up a certain way so that there are many wonderful, flaky layers. It tasted as good as what I’ve had in Chicago, which was especially gratifying because Bryan has never been there to have a real one and didn’t know until last night how good they can be.
I figured out kind of a neat trick while making pizza tonight. I always have a difficult time stretching out the dough for the crust — it sticks, tears, folds in on itself, or all three as I try to transfer it to the baking stone. I have made some really lumpy pizzas.
So tonight I lightly sprayed the bottom of a mixing bowl with cooking spray and stretched the dough over that. Then I just flipped it over onto the stone and unpeeled the sides. It wasn’t perfect, but it was the closest I’ve come so far!
