Pizza, again

I made pizza again last night to perfect a few things and to foil the hippies who want the world to use whole wheat flour for everything.

I experimented through four pizzas and got the last one almost right. Here are a few of the changes I made that I thought worked well...

fewer toppings—that way, the dough doesn't get weighed down

toppings should be cool so they don't start turning the dough into glue.

dry mozarella—again, less heavy topping, not as much water to moisten the dough

roll out the dough to be much thinner, especially at the edges. The edges should have a blade, not a roll.

rub the dough with olive oil before cooking

toast the dough—put the dough in the oven with no toppings or just a sprinkling of grated parmesan cheese for a while before adding toppings. This gives the dough a chance to crust without the toppings making a misery of it. It makes handling the pizza considerably easier, since the crust already has some integrity. It's not floppy and doesn't want to stick to everything like raw dough.

There are more pictures on flickr.