04/11/09 Homemade cheese, onions, red peppers and bacon pizza
Start with a fresh flour & yeast dough kneaded in a bread machine, risen & rolled out. As for the cheese, the Frigo low moisture whole milk mozzarella cheese, the whole 16 oz. block was actually stored in the freezer and was frozen solid & thawed out in its sealed package throughout the day. In fact, some people recommend that you put a block of mozzarella in the freezer for 10 to 15 minutes to stiffen it up and make it easier to grate. Because only lazy, sausage-fingered people like Rachael Ray used store bought pre-shredded cheese.
Regular Hunts canned tomato sauce, added seasonings of oregano, fennel seeds and some onion powder, then the sliced sweet onions & bacon were added. A very juicy pizza, but like when you add bacon to anything, its juices and fat just take over, giving it an overall murky bacon flavory tasting pizza. I think a better idea might be cooking the bacon first somewhat as it looks very pink here, tho that may destroy the whole purpose of it. The cheese & crust all at various spots, were 1/8" to 1/4" thick each. The crust was cooked to brown on the edges and is 1/2" thick on the edges with a stiff but chewy texture.