The crust wasn’t such a smashing success this time. It wasn’t bad, but it wasn’t as crispy delicious as last time. I think it’s because I used all white whole wheat flour (still made from the whole wheat berry, but it’s a different variety that is much lighter) instead of the half white whole wheat, half all-purpose I used last time. So the results of this cooking experiment are: pizza crust is better with some white flour in the mix. It also didn’t rise very well… though that could have been because it was kind of chilly in the kitchen. After an hour and a half I got impatient and started rolling it anyway; it definitely wasn’t as workable as last time. Oh well,
live cook and learn.
Other than that it was pretttty good.
Pizza #1: Roasted Red Peppers, Red Onion, Sauteed Spinach, Artichoke Hearts, Black Olives, Feta, Mozzarella
Pizza #2: Caramelized Onions, Blue Cheese (Gorgonzola Dolce and Blue Brie), Pear, and Mozzarella
The only change I would have made was a little less olive on pizza #1. The saltiness of the olives + the feta was a little over-powering.