The pizza dough was courtesy of the basic recipe in My Bread . The recipe is intended to make two extremely thin-crusted 13 X 18 pizzas. I prefer a thicker crust, so I used the full recipe to make only one pizza of the same size. Also, in order to avoid over-oily issues I've had with this cookbook in the past, I chose to lightly spray the pan with olive oil instead of pouring it on by the truckload as suggested in the accompanying photographic directions.
Dough before the first rise:
Dough after the first rise; it never gets old:
I do want to note that by the time all of the rising was done, I was beginning to wonder if I had chosen the right dough recipe. It seemed that the trade-off of 2 1/2 hours of rising for a no-knead method, vs. 5-10 minutes of kneading for 1/2 hour of rise time was a tad disproportionate. This, however, was before I tasted the results.
While my minimal photography skills are mostly to blame, white pizza isn't exactly photogenic. But I did manage to get one photo to adequately represent the impressive results of my day of cooking:
And this is me showing off the perfectly cooked underside of my homemade crust:
If I were to revisit this white pizza recipe I wouldn't change any proportion or step; everything worked out really well. But next, I think I'll tackle a traditional pizza because I like things saucy.
In the meantime, this one makes excellent leftovers: