As much as I love the taste of this pizza dough, my first experience with it was not a good one….Though I would certainly call it a comical one. I had just bought the dough at the store, so it was at room temperature. I’m not familiar with the science behind pizza dough. Which may be surprising, considering I could tell you practically everything you would never want to know about the science behind baking cookies (thank you food science major!). But, I am pretty sure it is suppose to be chilled.
Every time I tried to spread it out, it just receded back together. So I tried to throw it in the air, like you’d see at restaurant. This did not work either. It just ripped holes in the dough that would not re-connect. As poor newlyweds, we don’t have a pizza roller, and my hands are not a good substitute (note to self). But…we do have a very large, round serving platter.
But, with the help of husband (who proudly claims credit for the idea) we flipped the serving platter over and began to spread the dough across the plate, forming it to the circular shape. It wasn’t until we went to transfer the dough to the pan that we realized adding some flour would have been helpful. Yes… the dough was stuck to the plate. So we then worked to peel it back while trying not to destroy 30 minutes worth of hard work.
We can’t quite say our first pizza was beautiful…but we can honestly label it delicious.
- one pre-made roll of pizza dough (pre-packaged is fine as well, if you like a thinner crust)
- prepared spinach pesto, found here
- 2 roma tomatoes, thinly sliced
- 1 cup of small, salad shrimp (frozen)
- 1 cup goat cheese
- 1/2 onion, thinly sliced
- 1 garlic clove, minced
- 1 tbsp. oil
- 1/2 tbsp. dried basil
- salt and pepper, to taste