Five minutes. I inhaled a 9-inch pizza in five minutes. It was THAT good. I was thisclose to tears (yes, I was sober)—so I blame it on the heightened anticipation and the stressful process of pizza making. I definitely didn’t want to mess it up, I was hyping up the pizza to everyone at the office!
My pizza had a winning combo: the fluffiest crust with a crisp outer edge, and a nice thin layer of grease from crumbled fresh chorizo and sliced Calabrese Spicy Salumi. Both flavors really complimented the homemade pizza sauce that I whipped up. Not to mention I topped it off with sliced white onions, crimini mushrooms, freshly sliced buffalo mozzarella and fresh basil.
Yep. Angels cried in heaven. It was GLORIOUS!
But… it wasn’t round. The pizza was a slightly oblong shape, possibly because I piled on a ton of meat (I do love my meat) and mushrooms, which didn’t help at all when I had to slide it off my pizza peel. It was HEAVY. My perfectionist side cringed when it finally slid in the oven—oblong shape and all, hence the stress of pizza making.
However, I would do it again. And again. And again.
This recipe is a must. You just need to be patient—the dough did cold ferment in the refrigerator for three days.
I have so much plans for this dough (pesto pizza with chicken, grape tomatoes, and buffalo mozzarella anyone?) and another pizza dough recipe my best friend Fi gave me… so watch my blog for those!