[cooking] Mardis Gras Pizza

Yesterday was Mardis Gras, so I made pizza...

Green peppers, purple onions, yellow cheese. (And sausage.) Green, purple and yellow makes it 'Mardis Gras', right?

###

Band practice at the house tonight, so I'll be working on the afghan in the craft room and listening to podcasts. I've been neglecting my Starfall sweater, so maybe I'll try to get the main body going on that before everyone arrives. 

I kind of need to clean and do dishes and make the house presentable first, though.

[cooking] Pizzaaaaaaaaahhhhhhh

Pulling this out of the oven, I could hear angels singing:

TGIF. Michael's is opening today is West Leb and I'm going tomorrow to check it out. Then Super Bowl Sunday. And a buncha craft projects to finish up. And a bunch more to start.

[cooking] No-Knead Pizza

I found a new way to do pizza and I'm not going back to the old way:



A few weeks ago I started to constantly keep a tub of no-knead bread dough in the fridge. I use this recipe strictly for ingredient ratio because it makes a lot. It's easy to keep it on in a plastic tub in the fridge and tear off a hunk now and then. When I do bake a round loaf, I just use a preheated dutch oven (I don't want to futz around with putting in a tray of water into the oven, etc etc).

Anyway, it was pizza night at home and I looked at my tub of no-knead dough in the fridge. Surely I could use that. I found another King Arthur Flour recipe for artisan no-knead pizza crust. It had some good information regarding shaping (don't work the our edge of the dough as you shape it for a nice bubbly crust) but I simplified things further by preheating my pizza stone at 500 and baking the pizza for 10 min at 500 (rather than switching over and using the broiler).

I was astonished at how nice the pizza came out. A waaaaay better crust than the dough I've been making forever in my mini-breadmaker. And now that I practically always have no-knead dough in the fridge, we can have nice pizza like this whenever.