|Pear, Gorgonzola and pine nut pizza|
I can sum that experience up in one word---and that word is YUM!
|Image taken from the website www.artisanbreadinfive.com|
So far I have made three pizzas with the dough I "threw" together, following their directions. (It took maybe 90 seconds.) I've made a tomato sauce, onion and olive pizza twice and the pear, Gorgonzola and pine nut one once. All three were delicious and just about perfect. (Of course, these are favored pizzas of mine---you might have other combos that you favor.)
You know that crunch a perfect pizza has when you cut into it? That sharp, crisp crunch that almost crackles? Well, these pizzas all had that sound and the chewiness and "tooth feel" of the dough is wonderful, as is the taste. I am so impressed! (Do use a well preheated pizza stone to bake the pies. It is part of the process.)
|Tomato sauce, sliced black olives and onion pizza|