Perfecting My Pizza

A couple of months ago, I started experimenting with pizza making, primarily because I wanted recipes with sweet basil.   But it hasn't been easy.  In the first few ones, I tried flour with some special type of baking powder.  Supposedly, I wouldn't need anything else (e.g. yeast).  That wasn't such a hit because the dough was too tough.  The pictures here are from my second or third attempt.  I lost count.   Perhaps this was the disaster attempt.  One time, I ran out of flour and figured I'd use a "flour extender".  I tried cornstarch!  It was awful!!  It tasted like paste.  Too bad.  I even added Hungarian sausage with that attempt. 

Anyway, my latest attempt (last Monday I think) was the best.  At least I'm improving.  I've always had problems spreading the dough since I didn't have a rolling pin and I can't seem to do that dough tossing thing.  I've also added yeast!  This made my dough chewable.  Anyway, to solve the rolling pin problem, I used a simple round drinking glass to flatten and spread the dough.  Then I added tomato sauce, onions, garlic, bacon and three types of cheese (quick melt, Parmesan and mozzarella).  I topped it off with some olive oil.  For the dough, apart from yeast, I also added some salt, brown sugar and dried basil.  I then baked this whole concoction for about 15-20 minutes at 300.  It was pretty good.  Next time I'll use a lot more basil.  I'm just waiting for my plants to grow back their leaves.

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