Home-made pizza, second attempt.
Lately we've been trying our hand at making our own pizza dough rather than buying it either frozen pizzas, the semi-pre cooked breads, or frozen balls of pre-made dough. With a bit of help, I'm beginning to learn how to do it myself, which is something I want to be able to do on my own should i need to. So far the results have been kick ass. We first tried them on a simple foil pizza pan, but since then we went and bought a proper pizza pan with much better results. The first crusts were much too soft, this one crisped up perfect, and we also adjusted how we used the dough.
One recipe supposedly makes two 12" pizzas, and we usually do a double batch, which should make four. But, with this larger 14" pan, and even with the 12" ones, we found the crust a bit thin, so we ended up using one whole recipe for the 14" pan, which gave a nice crust thickness, and had enough left over for a decent edge crust. I think, at this point we've perfected it. It even rivals most, if not all the delivery or pizzeria pizzas I've had.
On a side note, I did this one entirely myself, with only a slight bit of guidance. To say the least I was rather pleased. ^.^
Check out the pic below, and click to see in-progress pics in the gallery.
One recipe supposedly makes two 12" pizzas, and we usually do a double batch, which should make four. But, with this larger 14" pan, and even with the 12" ones, we found the crust a bit thin, so we ended up using one whole recipe for the 14" pan, which gave a nice crust thickness, and had enough left over for a decent edge crust. I think, at this point we've perfected it. It even rivals most, if not all the delivery or pizzeria pizzas I've had.
On a side note, I did this one entirely myself, with only a slight bit of guidance. To say the least I was rather pleased. ^.^
Check out the pic below, and click to see in-progress pics in the gallery.