So tonight we got serious, and broke out the Peter Reinhart (in this book, which Jack gave me for our anniversary a couple of years ago; or, in an abbreviated version, here).
Clearly, we need to practice tossing our crusts, but even in funny shapes, this was a delicious dough. We topped it with a drizzle of olive oil, fresh sliced tomato, bufalo mozzerella, parmesan, and goat cheese. With spinach salad and zinfandel, this was the best pizza we've had in quite a while.
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4 comments:
Looks yummy!
Interesting recipe... Ice water and yeast instead of warm water... I will have to try it sometime. My favorite is the Williams Sonoma recipe although I have had good success lately with the recipes from Artisan Bread in 5 Minutes.
Yuuuuum.
wish you were here to make it for me this week... love,grams
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