Wine and Pizza

Wine and pizza tonight. This is the first time I’ve made a crust which didn’t suck. It was really easy, and didn’t require nearly as much cleanup as was needed in the past. I got this terrific pizza stone as an X-mas present, and I’ve been using it for just about everything I’ve baked. It’s fantastic at regulating temperatures, so everything cooks faster, and more evenly. I think all ovens should come with one of these built in.

Here’s the dough recipe so I can remember it in the future:
– 1 1/4 cup unbleached white flour
– 3/4 cup water
– 1 tsp salt
– 1 tsp baking powder
– 1 tsp baking soda
– 1 TBS olive oil

1. Sift together all the dry ingredients, then add the water and olive oil.
2. Mix until you get a ball, then turn it onto a floured board.
3. Kneed the dough until it becomes stretchy and flatten it out either by hand or with a rolling pin. I put it on the pizza stone, lightly dusted with corn meal, since it was a little sticky.
4. Brush the surface with olive oil, then cover with your favourite toppings.
5. Bake at 475 for about 20-25 minutes, or until the crust is a golden brown. The bottom should be equally cooked.

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