Pizza Night

Pizza has to be one of my all time favourite meals.



I’ve used many a dough recipe over the years but lately I’ve been gravitating to the bread recipes found in Peter Reinhart’s Artisan Breads Every Day book. I love his concept for bread making. It’s easy and uses simple ingredients… but implores a time honoured tradition of allowing the dough to rest, often over night. Don’t rush the process but rather let the yeast and glutens have the time they need to develop fully.


For this particular recipe, “neo-neopolitan pizza dough” there are six ingredients: bread flour (unbleached, of course), salt, instant yeast (only one teaspoon!), honey, water and olive oil.

I love how this dough came together. So easy to work with!


Of course I was in a bit of a rush today so I didn’t let the dough rest over night (rather just a few hours) but I’m still so pleased with it.


I also tried out a store bought dough today. I found this while I was in the states this past week. I thought I would give it a try. I’ve made my own gluten-free pizza dough before but sometimes you need something that’s a quick go-to, right?



My favourite pizza topping is always ham and pineapple. When in doubt, that’s what I’ll always make. I know some people don’t get pineapple on pizza but for me there’s something so tasty about the tanginess of the pineapple and the saltiness of the ham. (Is it ready yet??)

I pre-baked the crust of both of these pizzas for 12 minutes at 400 degrees. Then layered on the goodness.

Another 15 minutes in the oven at 400 degrees.



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