We still like home-made pizza using no-knead pizza dough, as we described in an earlier post. We made pizza last week, and it was very good. The pizza dough is easy to make, tastes good, and blisters nicely. This pizza has goat cheese, Italian sausage, cooked tomatoes, and fresh arugula. We used mostly what we had on hand, and this combination worked well. Sprinkle olive oil on the pizza after it comes out of the oven.
This pizza is ready to go into the oven.
We slid the pizzas onto the baking steel with no problems. Flour the paddle, lift the edges of the pizza to make sure it’s not sticking, position the paddle over the steel, quickly pull back the pizza paddle a bit to make sure it’s sliding, then pull out the paddle.
A half-recipe makes dough for three pizzas. We made two pizzas instead of three. The pizza was a little thick, but we like the taste of the dough too.
We used a baking steel instead of the ceramic pizza stone we used before. Earlier we put on too much mozzarella cheese, and the cheese melted and ran onto the stone, staining it. This time the cheese didn’t run. The steel worked well.