But its super easy. Remember those garlic rolls that all of you loved and tried at home? Trust me when I say this is not even half as hard. With me? Ok here goes. According to PW, it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. I kept it in the fridge for exactly 25 hours. Here’s how it looks after 24 hours or so. Slightly risen and quite airy. Transfer half the dough to a floured surface. Lift and rotate the dough into a circle or rectangle, letting gravity do its job extending the dough on all sides. My dough didn’t seem too elastic though and I was a bit worried. But it turned out perfect in the end.
Oh btw, I decided to make a face at convention and used Gouda cheese in my pizza. You should do it too. Its not as elastic or chewy but has a lovely flavour and gives more depth to the pizza, making it taste gourmet. Or something like that. Try it.
The tomatoes and mushroom were followed by the freshly grated Gouda cheese and lovely, gorgeous, fresh basil leaves from my own herb ‘garden’. I was so proud! Bake in a 500F / 260C oven (or as high as your oven goes) for about 10-15 mins (until the crust turns brown and the cheese bubbles up nicely). I slightly burnt one side of my pizza because I had a guest and was talking to him. That also explains the very hastily taken last pic! Loved this challenge, love pizza from scratch – actually love anything with cheese. The end.
