I've tried several recipes in the past and the desire or urgency of the perfect recipe subsided for a while until it reared its head again after the cruise. On the Grand Princess' pool deck there is a place that serves what I think are some of the best pizzas. The crust was just the way I remembered the pizzas I ate in Rome: thin, crisp on the edges and flexible enough to fold in half lengthwise to eat.
So I am in the pursuit of that elusive recipe once again.
I found in my recipe stash that I had one from my Italian friend. I gave it a shot. It was so easy and quick to put together and assemble with toppings and all. Almost as fast as walking to the freezer to get a frozen pizza to put into the oven. I'm exaggerating some, but not by much with how quick it all went together.
I didn't even wait for it to cool much before cutting into it and taking a taste. As soon as I picked up the slice I was disappointed. It was perfectly crisp on the outside edge, but it didn't have that flexibility to fold.
I don't know enough about pizza crusts and upon further investigation I'm seeing that there are many variables to making pizzas. Maybe I didn't use the right type of flour. Maybe I have to let the dough rise a bit before I shaped it for the pizza. Maybe I've done all the right things with the dough, but my oven temperature may have been too low (425 F.) cooking it too long. Got any hints for me?
Buona vita to all. Until we meet again.