The Perfect Pizza

Today, we have made the perfect . . . pizza (at least it’s perfect in most ways). As you probably don’t know, we get ready made pizza dough at Trader Joes for $.99. Luke has been doing the flipping and I have been doing the cutting. Today, Luke made the thinnest crust ever. It was soooo thin, you could see through it! (Not too well but light came through) In fact, we had so much, we had to fold it over to keep it from flowing over the pan rim. We didn’t fold it yet, I’ll get to that.

So, after the crust was put on the pan, Luke made a sauce and pasted it on the crust first. Than we covered the sauce with a snowstorm of mozzerella (pronounced “MOOOOOtzAwrellA”). We probably put on more than we should but, hey! You can never have too much cheese. Luke put most cheese along the edges and then folded the extra dough over. So now, the actual meaty part of the pizza (where you can see the cheese and meats ‘n all) was small ’cause a quarter of the pizza was covered by a stuffed crust. After that, we put on peppers, olives and fresh garlic. (garlic really enhances the flavor). We had a bit of beef in the friddle so I rolled out little balls and spinkled pepper ‘n salt on em to make little sausage thingies. After browning ‘em we put ‘em on.

After putting all the toppings on, we slid it into the oven. After 20 minutes, we took it out ’cause the top was golden brown. Now, as I said before, the crust was real thin and the toppings were heavy. Well, the bottom didn’t cook too well and it kinda stuck to the bottom. Part of it kinda got torn and couldn’t hold up on it’s own too well. Now, at Upper Crust, they have extremely thin crust and lots of toppings and it holds up perfectly. What they do is pre-bake the crust a little bit before putting the toppings on. That’s what we’ll do next time.