Personal Injury Law

Thin-crust pizza, Pens and Wings

By Dr. Doug Powell

During our recent sojourn to Phoenix, Amy and me ate most of our dinners in the room because baby Sorenne would be tired and it was just easier.

There was a so-called authentic Italian pizza place just down the road so we tried it out – awesome.

I've been making pizza crust for a long time using a blend of semolina, white and whole-wheat flours, along with garlic and fresh rosemary in the crust. Tasty, but never quite great.

This Italian place had crust so thin and delicate, topped with mixed greens and prosciutto, I tried to modify my own attempts.

I also figured I better pre-bake the crust a bit before the toppings – in this case tomato sauce, red peppers, mushrooms and artichoke hearts (below, left).

It'll take some more practice, but the result (above, right) was fairly delicious.

Pittsburgh and Detroit tied 1-1 at the end of the first period.
 

Full post as published by BarfBlog on June 04, 2009 (boomark / email).