Living on the edge of civilization as we do here in New Brunswick we have found access to our favorite foods to be a bit limited. We have learned that making it ourselves is far more satisfying, easier on our bank account and tastier. Part of this education was coming into contact with friends who had more experience in these areas than we did. Our good friends Anne & Ed Gentry were integral in the process of our pizza making skills. (Thank you Anne & Ed!)
Ed taught Keith how to throw dough and let us in on the secret of pizza screens. For those of us without brick ovens (or not wanting to pay the prices of a Pampered Chef Pizza Stone) screens are a wonderful way to bake pizza. We split a case wholesale between our families and since then we have tweaked and played with the recipes and tools to find out what works for us and what we enjoy.
While in Bar Harbor for our anniversary we enjoyed a night out at Rosalie's Pizza and Keith spent some time watching the guys throw the dough, asking them questions and finding a tool that we didn't know existed - a dough docker - Keith got one in his stocking and last week we made the best pizza ever. We had the kids friends overnight and so we made four pizzas, one of them was garlic fingers - oh my! Everyone said it was the best they'd ever had.
It's almost like a science experiment as we tweak recipes, time in the oven and toppings. We haven't perfected the toppings yet - so that's where we need your help - I'll trade you my dough & sauce recipes for your topping ideas! Fair?
Deep Flavor Pizza Sauce
Best Bread Machine Pizza Dough
Please leave topping ideas in the comments!
Oh and Recipezaar is a wonderful place to store your recipes (and to find new ones!) They have nutritional charts with each recipe, so carb counting for Jacob is so easy!
Next challenge - sushi!!