Pick A Piece Pizza

Do I feature pizza on here a lot? Maybe. But probably still not as often as I feature oatmeal. Pizza is another one of my favorite foods. It is a favorite of many, and why not? It is so versatile and can easily be tailored to please anyone. Anyway, this is a pizza from the other day. It is the pizza crust recipe we always use - the one I learned ages ago from cooking class in school and the one I have now passed on to my father. This crust recipe is so forgiving. You can make it a day ahead or five minutes ahead. It can be refrigerated or not, it can be allowed to rise or baked right away. Some techniques yield better results than others, but no matter what, it always yields a tasty, risen pizza crust. Another thing about this pizza dough recipe is that it can be made as a thin and crispy crust, a thick and doughy rising crust, or anything in between. This pictured here is a thin crust, but at the same time we also made a really thick and doughy crust, we just baked the pizzas separately. This crust can be made in either white, whole wheat, or a mixture of both, and can stand up to any toppings. Pictured here we've got ham, salami, pepperoni, sliced mushrooms, diced onions, and mozzarella cheese with tomato sauce. Yum!