Bread has become one of my favorite things to make because of the long periods of rest it needs. It feels like an all day event: “I’m going to make bread today!” Pizza crust is a little bit different and doesn’t need to rest as long, but it still has that feeling of extravagance. (I made the America’s Test Kitchen pizza dough. Bread flour makes all the difference!).
I made the sauce with a 28oz can of whole tomatoes (crushed in the blender) with minced fresh garlic, dried basil and oregano, and salt.
On top, I put lots of mozzarella, brie, parmesan, fresh tomatoes, fresh chopped garlic, red pepper flakes, and more basil and oregano. I baked it at 500 degrees on a preheated upside down baking pan. It was so crispy, chewy, and cheesy. I am in love with food.
Side note: My family is a group of pizza lovin’ fools. I don’t think I’ve been to visit them in Asheville yet without getting pizza at some point. We had a favorite little pizza place back in eastern NC where the owner knew us by name and asked us where we had been if we didn’t show up for a week. My mom used to make homemade pizza for dinner too. Thank goodness Jeff loves it as much as I do.