Tag Archives: pizza

Daring Bakers: Homemade Pizza Dough

This month’s Daring Baker’s Challenge was to make homemade pizza dough using the tossing method.  And until you try it, no knocking it or the shape of my pizza!

The flavor from the dough, which you let ferment and rest overnight in the fridge is delicious and when cooked on the sizzling hot pizza stone, the crust is really incredible!  My husband and I are firm lovers of the balls of pizza dough in the refrigerator section at Trader Joe’s, but after trying this, I’ve got to say, we might never buy dough again!  Sure, it takes a little planning to get it into the fridge at least one day before you want to eat it, but it’s definitely worth it.  And as for the tossing method, it’s tricky, but fun!  The consistency and moisture content of the dough is critical here.  Both times I made the dough this month, I found it to be a little wet and sticky, which made tossing difficult, but I didn’t mind how it looked, because the flavor was so good.  So give it a try!

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

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Pizza: Tomato and Fontina

Next up in the mini-series

Tomato with Fontina and Ricotta Pizza


Toppings here include:
Sliced tomatoes
Ricotta cheese (I always spread this thinly on the dough before putting on the tomatoes)
Fontina cheese

and of course, I always start by giving the dough a quick brushing of olive oil, then a sprinkle of sea salt.


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Pizza: Caramelized Onion and Blue Cheese

I love pizza! And I will eat just about anything on top of the perfect crust. Homemade pizza dough is great, don’t get me wrong, but most nights, I don’t have time to wait for the dough to rise and do its thing. So, I set out to find the best packaged “dough” and the winner was from Trade Joe’s. They sell balls of dough that have already risen once and then are refrigerated until the consumer take’s them home and lets them sit on the counter for 20 minutes before baking. (Some of the best pizza places in town [2 Amy’s and Pizzeria Paradiso] use the method of letting the dough rise once then refrigerating so the dough begins to ferment, giving it a zingy flavor)

So, without any furture ado… A mini-series on my favorite pizza toppings

Caramelized Onion and Blue Cheese Pizza


Topping here include:
Caramelized red onions (slice, then let cook over low heat with a little olive oil and sea salt for about 20-30 minutes)
Crumbled blue cheese
Baby Arugula

and of course, I always start by giving the dough a quick brushing of olive oil, then a sprinkle of sea salt.


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