Pizza Revisited

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Pizza Revisited:

          We decided to do two doughs and two pizzas one night apart. This was to compare the doughs. In the book “Smitten Kitchen,” by Deb Perelam, she has two doughs: a fast dough and a dough you put in the fridge and use later. Tonight we used the dough from the refrigerator. We did not let the dough rise to room temperature like the recipe says to do. We missed that part. The dough softened as we went. It rose very slightly, but was the best pizza yet. It was soft inside and crispy on the outside.

          The sauce was reused from the night before, but Chris added more tomato paste and simmered it for a half an hour more. It was much better than the first nights sauce. It was sweeter and still tangy.

          I made a salad to complement the pizza and used left over cesar dressing and left over croutons from a few nights before. I added avocado to romaine lettuce with green onions and carrots.