I’ve been in the blogging game for a long time. And I’ve learned a lot since the winter of 2008…about writing, recipes and photography (never mind about marriage, teaching, home ownership and money management). When I created my recipe index this summer, one thing was glaring obvious: the photo for the post “(Almost) No Waiting Pizza” was pretty terrible.
It was also obvious, to me, that it had been a long time since I’d made that recipe. The pizza dough recipe, which was one of the first to appear on my blog, was given to me by my mom and is one I remember her making fairly regularly. If my recollections are incorrect, I’m sure she’ll mention it in the comments. But in the intervening years, I’d spent a lot of time experimenting with other recipes for pizza dough. Pizza making mastery is still not something I’ve reached — I’m too impatient to get the oven hot enough, I don’t bother with a peel and I’ve never made crust that’s taken more than a couple hours from start to finish. But surely this dough, which is mixed in a food processor then immediately rolled out, placed on a pizza stone and baked, was not as good as the other recipes I’ve tried.
This time around, I topped the pizza with about 6 ounces of kielbasa, 8 ounces of mozzarella cheese, tomato sauce and half an onion. I diced and browned the kielbasa and the onion on the stove top before serving. I haven’t put kielbasa on a pizza in years, but it definitely hit the spot last night and I highly recommend it. But this dough is equally easy and fast to make, as well as delicious, with other toppings.