mozarella pizzeria

once upon a time, in a kitchen not too far away, martha stewart's book taught us how to make pizza...

we followed the recipes for the pizza dough and pizza sauce, but the toppings were really our call. (sonya got me interested in trying this dough, though it was really long ago that she told me about it - like when we went dempsey - that the dough was really nice to work with.)

these are the things that went onto the pizza:
that's the pizza sauce, sliced white button mushrooms, minced beef, spinach, onions, mozarella and cheddar cheese. the pizza sauce really pissed me off; first it sputtered - and hot oil hit my forehead - when i added passata to hot oil, then it sputtered when it was slowly boiling and flecked my wall and stovetop with red spots.

the pizza dough:
initially the dough was so sticky and irritating that i thought sonya lied to me! so i just bashed it into a ball and let it rise. surprisingly, the dough became un-sticky and smooth. it allowed me to punch it down and fold for the second rising.
this part was really fun. dividing the dough, and then patting it into a circle. then the book says to drape it over the knuckles and slowly stretch it big. (though i got the centre really thin it almost tore.)
topping the dough with the pizza sauce, mushrooms, spinach, onions, beef and cheeses.
popped it into the red-hot oven for a quick blast. just see the cheese melt and turn oozy. the pizza was realyl nice, and a quarter slice isn't enough. the fillings turned out too wet though, but the dough wasn't really soggy at the base. neither was it extremely crusty at the sides.
a slice of pizza on a sauce-stained plate; that's a second helping.