Sunday afternoon, I began making pizza by putting all the crust ingredients in the bread machine. (By the way, the only way I was able to get a new pan for my machine was by purchasing a whole machine on eBay. I don’t mind, though, since the price was what I would have expected for just the pan, and now if my machine breaks, I have a spare in the garage!) I used a combination of local whole wheat flour and organic all-purpose flour from Utah. My machine makes pizza dough in an hour, so that was plenty of time to prep the rest of the ingredients. I can’t seem to get the dough spread out thin enough when I let the machine punch it down, so I turn off the machine a minute early, before the punch down.
For the topping I cooked up some sausage from our pig (very local) and non-local mushrooms (I know, I know, maybe this summer I’ll get brave enough to try the local ones.) I also used my last (sob!) package of homemade pizza sauce from last summer and grated Tillamook mozzarella.
The pizza tasted great, and it makes my heart glad that Munchkin will eat two pieces of my pizza when he will only nibble the crust of the frozen kind. The only thing I can’t figure out is why my cheese always melts in a large, removable slab. I use all mozzarella and a normal grater. The cheese ends up solid and a little toasted on top and gooey underneath. Maybe I’m cooking it too long, or at the wrong temperature. Anybody know?