After our hike (almost) up Multnomah Falls on Saturday we bought some groceries for the week and then chilled for a few hours before making pizza. This time Michael used 1 cup of wheat flour and 1.5 cups of regular flour. The texture was a little different but it rose really nicely and it was much easier to spread out than in the past.
I did half Hawaiian — chopped Canadian Bacon, pineapple and red onion. The other half was pepperoni and black olives. Those are my two favorite pizza toppings! Michael baked the pizza with the toppings to melt the fresh Mozzarella.
I poured myself a glass of Grenache wine. I don’t know why I waited so long to open that bottle–I guess because I thought it was a dessert wine (which I normally don’t enjoy). I opened it and it turned out to be a lovely, mild, blended red wine. I enjoyed it a lot.
I’d burned so many calories on Saturday with my workout and the unexpected hike (About 1100 calories). I was surprisingly not that hungry by the normal dinner time because that burrito at lunch was so filling. We ended up eating dinner fairly late –8pm.
I had two slices of the pepperoni and one slice of the Hawaiian.
Now for the Fail. The toppings were great–the flavors were delicious, I enjoyed it a lot. But the crust was absolutely flavorless. What went wrong? We’d been doing so well with the pizza the last few times and the twice-baking technique has worked well. I really don’t understand why the flavor fell flat. The crust was thin and crunchy so in that way it worked. What did we do wrong?
QUESTION: How do you get your homemade pizza crust to taste really yummy?