Quote:
Originally Posted by icehog3
How did it turn out?  |
It was fantastic. The dough wasn't quite fully cooked in the middle, but I also think it may have been a little overtopped, and I don't have a pizza stone, so that also adds complications in cooking time. I think next time I'll take it down to 400 degrees for 20-25 minutes instead of the 16-20 at 425 the instructions gave me. I think next time I'll also forgo the prosciutto (Delicious, but a bit too much salt/fat than I really want right now) and instead use some roasted red peppers, or something else that would be similarly sweet. I'll probably also use less toppings in general. It still would've been good without the Cremini mushrooms and olives, and it probably would've cooked better as well. I spent about $35-40 on ingredients, but that also included the cost of flour, yeast, dried oregano, a jar of roasted garlic, and sun dried tomatoes, so I really only spent about $15-20 on the cost of ingredients for one 14" pizza, and now I've got the base materials to make the dough 7-8 more times, if not even more than that. IMO, it was Well worth it for a pizza you're not going to find at Domino's, and much healthier as well. I was going to have a 2 pieces before the gym, 2 after, and leave one for each of the roommates, but I ended up eating 6 of 8 pieces for dinner, and I'm gonna call this a night off... Tomorrow's shoulders and tris though!
On a side-note, my phone camera makes this pizza look like an oil painting.