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Pizza can be art.
If it looks good, it should taste great. I can't force your hand, but please don't use store bought dough or inferior sauce. Whatever you do, please do not use the fake parmesan in a can. That stuff is made entirely of evil and lies... and ground toenail clippings.
If you're going to go through the effort to make a rose garden pizza, why not make it taste fabulous?
If it looks good, it should taste great. I can't force your hand, but please don't use store bought dough or inferior sauce. Whatever you do, please do not use the fake parmesan in a can. That stuff is made entirely of evil and lies... and ground toenail clippings.
If you're going to go through the effort to make a rose garden pizza, why not make it taste fabulous?
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Signing UpStep 1Make the dough (the day before)
3 to 3 1/2 C bread flour (may substitute up to half with white whole wheat flour)
2 t salt
a couple squirts of honey, roughly 1-2 t
1 t dry yeast
a few grinds black pepper
1 T extra virgin olive oil
2 C cold water (yes, I said cold.)
This recipe will make enough dough for two large pizzas. You can freeze the extra dough if you can't find enough people to eat two pizzas (although such a thought is shocking to me).
Dump 3 cups of flour in the bowl of a stand mixer. Add the salt, honey, oil, and yeast. Add the water. As long as you know your yeast is alive (if it's been successful in other recipes), you don't need to bother to proof it. Grind in the black pepper. Black pepper is good in pizza dough.
Attach the dough hook and beat the dough, slowly at first so the flour doesn't fly up in your face. When the flour is all incorporated, turn up the speed. Beat the dough until it curls up into a little ball and whimpers.
This dough is pretty wet. If the dough absolutely will not pull away from the sides of the bowl, you can add the other 1/2 cup flour, but try not to add more than that. If you beat it long enough (several minutes), the gluten that forms should help tighten it up nicely.
The dough will stick to the dough hook as you pull it away. Scrape it off the hook and remove the bowl from the mixer. Drizzle on some olive oil, scrape the dough away from the sides of the bowl, and roll it to coat it with oil. Cover bowl with plastic wrap and place in the fridge at least overnight.
2 t salt
a couple squirts of honey, roughly 1-2 t
1 t dry yeast
a few grinds black pepper
1 T extra virgin olive oil
2 C cold water (yes, I said cold.)
This recipe will make enough dough for two large pizzas. You can freeze the extra dough if you can't find enough people to eat two pizzas (although such a thought is shocking to me).
Dump 3 cups of flour in the bowl of a stand mixer. Add the salt, honey, oil, and yeast. Add the water. As long as you know your yeast is alive (if it's been successful in other recipes), you don't need to bother to proof it. Grind in the black pepper. Black pepper is good in pizza dough.
Attach the dough hook and beat the dough, slowly at first so the flour doesn't fly up in your face. When the flour is all incorporated, turn up the speed. Beat the dough until it curls up into a little ball and whimpers.
This dough is pretty wet. If the dough absolutely will not pull away from the sides of the bowl, you can add the other 1/2 cup flour, but try not to add more than that. If you beat it long enough (several minutes), the gluten that forms should help tighten it up nicely.
The dough will stick to the dough hook as you pull it away. Scrape it off the hook and remove the bowl from the mixer. Drizzle on some olive oil, scrape the dough away from the sides of the bowl, and roll it to coat it with oil. Cover bowl with plastic wrap and place in the fridge at least overnight.
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My guess is that it would get crisp and brittle as the rose gets firm...
Then there would be nothing to forget that may be unsafe to bite down on.