Remember my bread formula? (For breads, they are formula, not recipes.) A few days ago, Wife made another batch of dough. After several loaves of bread, we have a portion slightly larger than my fist. I thought I will experiment it as pizza dough.
First I sprinkled cornmeal on top of a piece of parchment paper. Then I pulled out the wet dough and started to stretch it. I held its edge, let the rest hang in the mid-air, and pulled them thinner and thinner in all directions. Whenever there is a lump, I stretched that part a bit more. Some parts of the dough become translucent to the point of breaking. Then I put them down on the parchment paper. Yes, it was roughly round in shape.
I smeared a thin layer of olive oil and sprinkle sliced ham and shredded Mozzarella cheese all over. Then I put it on top of the 425°F oven on top of a pizza stone. Twenty minutes later, I sprinkled chopped Basil leaves all over and baked for another 5 minutes.
It is nearly the best pizza I ever had. And it is all about the dough. The bottom was crisp enough to hold the piece but not cracking. The top was soft and flavorful. The ham, cheese, and Basil provided just enough to add to the dough flavor. It is the texture, the aroma, and the simple pleasure of a good dough.
The glass of full bodied Zinfandel provided a perfect finish. Good meal!