Pizza

When my brother and I were younger, the closest we ever got to cooking was making pizza. We would pile the storebought dough with so many toppings that it never cooked through, leaving us with a soggy and rawish crust. A fork would be absolutely necessary to eat our so called pizza turned salad. Since my last two yeasted recipes worked out so well, I decided to give pizza dough a try. This time I wanted to test out the food processor, which is a lot faster than the standing mixer, but also easier to overwork or overheat the dough. I figured that even if the crust was ruined, the toppings would be there to hopefully cover it up.

The recipe said that the dough was going to be tacky, but I had a feeling mine was a little too wet. It was actually so incredibly wet that I literally had to knead a cup of flour into the dough. After that, the dough transformed into a tough and lumpy mess that was difficult to roll out and stretch.

This time around, I put too few toppings. The crust was a little tough, but better than I imagined. Thank god for the toppings or this would have gone into the garbage.