Pizza, Pizza

There is nothing I love more than pizza. It is the ultimate perfect food. Cheap, fast, tasty, and most importantly, easy to eat while running down a city block. I have started eating pizza as a light snack in between meals, which probably is contributing to my ever-expanding waste line, but that is for another day and another blog. The point is, I love pizza, and it's about time we had some homemade goodness.

This round of pizza making was experimental, as neither the Israeli nor I have ever attempted it. We only invited one other person over to taste -will call him Legs because, well, you get it-as sometimes I hit full stomach capacity before I can properly taste everything. The evening started with the requisite trip to Whole Foods to get the freshest ingredients possible. One thing we missed out on was real "pizza flour", but after several attempts at Italian specialty stores, we gave up and settled on white.

To start:
We mixed fresh yeast with water and honey in a bowl and another bowl with oil and salt. We poured 3 cups of flour on the table and poured both bowls in.

We were so brilliant for making a little pool for the oil mixture, right?

WRONG!!! Put in in a bowl, smartass!!!

Anyway, if you keep smooshing everything together, eventually it will come into a paste -like substance.

Let the dough sit for an hour and then put in the fridge for about 4-5 hours. Depending on how big you want your pies, you can separate into balls for molding later.

For the sauce, we used one can of pealed San Marzano tomatoes and some pealed fresh ones as well. Chopped an onion and threw it in as well as oregano and chopped garlic. As for the toppings, we grated some fresh mozzarella for one and chopped some nicoise olives, tomatoes and cheese for the other. We chose to make mini-pies which was both good and bad. We were able to perfect our pizza making strategy because we had several attempts, however, when we did get a pie perfect, there wasn't very much to eat and we weren't feeding Legs fast enough. Our biggest problems were transferring the pie from the counter to the oven as the toppings were heavy and the dough was thin. We also had a hard time making circular pies. As you can see, they looked a bit like amoebas, but aesthetics aside, they tasted amazing.

And so went our pizza making experience. This is something we can definitely improve on but has so much potential.