1. The smallest imbalance can cause a great dish to be less than spectacular
2. The smallest imbalance will not ruin the flavors in a delicious combination of ingredients
3. One should not give up if a first try isn't as grand as one expects!
Yes, we drink while we make our pizza.
I've gotten smart and line my baking sheets with foil whenever possible, seriously cutting down on clean-up. Or maybe I'm not so smart since I've been scrubbing my pans after each use for years. . .
Meanwhile I made a batch of whole wheat pizza dough- it was a nice change from the semolina one we're currently favoring.
Rolly rolly- I find a French rolling pin so ideal for pizza dough rolling, I'm not so great at doing it by hand and getting even, thin results.
I paid lots of money for a photographer to come in and document this. . .
My end result was still a bit soggy. Soo delicious with the woodsy flavor of the mushrooms and thyme and that fantabulous TJ's Quattro Formaggio cheese (aka 'the pizza cheese' in my house), but the middle was a bit on the wet side so the dough wasn't as crisp as I like it.
The edges were still crisp though, which leads me to conclude that sauteing the mushrooms for much longer is needed to rid them of the moisture they were still carrying. Am I missing another solution? If you have any feedback that might help let me know! If you tell me something brilliant I may have to try them again sooner rather than later.
We do make a lot of pizza around here. . . maybe I need to rename this blog 'The Pizza Girl'. . .