I am so pizza obsessed. I have (at least) three favorite pizza restaurants around town, and I'm a fan of homemade pizza too. Sometimes I just burst out in song, proclaiming "I WANT PIZZA" like the Olsen twins, slowed down. However, I don't think I've nailed making my own crust yet, so I seem to try a new recipe every time. To have a more methodical trial and error method for pizza crust, I'll post the recipes I try on the blog, with a few comments.
The first is, of course, the really simple pizza crust from smitten kitchen. Toppings were kept simple: this pizza was all about the smoked mozzarella we had picked up.
His and hers pizzas. I like mine saucy and light on the cheese (left), and Phil is the opposite. Both are heavy on the garlic.
The recipe says to bake the pizza at your oven's hottest temperature. For me, that was 500º F, and they came out nice and bubbly.
And top mine with a small mountain of arugula, please. It makes me feel healthy.
I thought the crust turned out well! I didn't need to roll it out because it was easy to spread and shape just using my fingers. Mine did turn out a little too thin in places, and because of my liberal saucing, it got a little soggy in those places. Next time I'll try to make the crust a more uniform thickness (or thinness, but not too thin).