During my last attempt at homemade pizza, it seemed that the cheese overcooked while the crust remained somewhat undercooked. So, I decided to try making a white pizza (no sauce) tonight with some dough I had frozen from the same batch from my first attempt. This time, I would strictly follow the original KAF pizza crust recipe by cooking the crust half-way (about 10 minutes), then pulling it out of the oven to top it, and finally putting it back in the oven to finish cooking the crust and melting the cheese (another 10 minutes or so).
Halfway cooked crust, ready for toppings
Although the toppings were delicious and the crust got super-crispy, the crust never fully browned or got that great, baguette-like chewy texture I’m so fond of. In fact, while waiting for the crust to brown, the cheese overcooked again (which is a shame because I actually bought some good ol’ full-fat, high-quality mozzarella this time). I think it’s time for me to look for a better pizza crust recipe, or maybe I should try using bread flour instead of all-purpose flour next time. If anyone has a great pizza crust recipe, will you let me know?
Completed White Pizza
White Pizza Topping:
To produce a delicious white pizza (14″), add the following toppings in this order:
- About 20 or so pinches of crushed garlic (use the bottled kind and drop it on in very small clumps)
- 8 ounces shredded mozzarella cheese
- 2 ounces grated parmesan cheese
- 3-4 ounces ricotta cheese (just drop it on in small clumps)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 3 tablespoons extra virgin olive oil
This pizza was better; it was cheese on top of cheese. We can all agree that more cheese is ALWAYS better.
I like cheese