Now I've made pizza before, so I wasn't really intimidated. But the recipe was a bit different than how I usually make it. Not a hard recipe to follow, but just different. I usually make the dough and bake it the same day, but this recipe had it rest in the fridge overnight. I was really excited to use my new KA mixer to help me, it was a bit easier than working the dough by hand (minus the kneading). Oh, and we needed to capture us throwing the pizza like a real Pizziola. This is me (not a great pic, but it worked just fine!)
And mine (tomato sauce, feta, black olive, parsley and fresh grape tomatoes)
The crust was so crispy and flavorful, the perfect consistency.
Just look at that yummy-ness!
Big thanks go out to Rosa for a great challenge.
For the recipe including Gluten Free instructions visit Rosa's blog.
****I dedicate this post to Sherry, your fervor for baking still inspires.****