Yesterday I went on a dough-makin’ rampage. I made a bunch of Napoletana dough from American Pie by Peter Reinhardt. Then I decide to experiment with the deep-dish dough recipe.
It is a lot less labored than the Napoletana recipe, but it tastes great! I feel like it is missing some ingredient though.. Perhaps using some wheat flour would give it a deeper flavor. I used full fat mozz and some ricotta for the filling and my tangy pasta sauce recipe. Here are some pics!
I also started a shawl pattern from neoknits.blogspot.com, the Bliss Shawlette. So far I am having a difficult time, but mostly because I am a dunce when it comes to different cast-on and lace. I think its correct so far, but really unsure!
Sorry for the bad photo, this yarn is apparently hard to photograph, and it is cloudy as heck out there!
Okay, that pizza looks wonderful. Please keep the recipe and make it the next time I see you. I’ve used that full fat mozzerella and it tastes much better than the low fat stuff. I guess that makes sense though–it it’s got more fat in it, then it must be good. :c)
I agree with all Maxine’s points – that looks delicious. Please do make one next time we visit.
The photos are making me hungry!
Would you mind passing along your pizza sauce directions? I was going to make pizza next week pending on the sun. The dark months are approaching…