I am still having a love/hate relationship with yeast and dough.
There is an intuition about how much to work the dough such that it doesn’t become overworked or underdone. I am not even going to claim that I possess such a thing. Sometimes I hit it and sometimes I miss it.
Tonight I am feeling lovingly towards yeast because of a fantastic pizza. Mostly because it’s topped with three cheeses, some potatoes, bacon and asparagus. But also because the dough was light and fluffy and perfectly crispy. I got the recipe for the pizza dough from Mark Bittman and I am not even going to try and explain it. Just go here for the full recipe.
I suppose this could be considered a flatbread or a pizza. I am not exactly sure what the difference is. It doesn’t really matter – because it was amazingly delicious. (It could be because it wasn’t ready until 10:30 … or it just could be because it was that good).
I rolled the dough out pretty thin. I also pre-heated my pizza stone in a 500 degree oven – it will help to cook your pizza evenly.
I chopped some garlic and tossed it in olive oil and brushed it all over the pizza dough.
And then sprinkled some shredded mozzarella cheese.
And then some thinly sliced yukon gold potatoes.
Followed by some goat cheese.
And some bacon.
Toss some asparagus in olive oil and add that to the pizza pie.
And finally, because two cheeses are not enough – top with some asiago.
Transfer to the pre-heated pizza stone. I have a pancake turner that I got from Crate and Barrel and I find that it works fantastic for transferring pizza (not so well for turning pancakes).
Bake at 500 degrees for about 15 minutes.
I am not going to lie. I may have eaten half the pizza in one sitting.
One for the recipe books.