Last Tuesday was National Cheese Pizza Day, and we celebrated at the Roediger House with yet another new pizza crust recipe, plus a homemade thrown-together quick tomato sauce (that was surprisingly delicious so I hate I didn't write down what I did!). When it was all baked up, that cracker-thin crust held up well to the mix of cheeses I added: grated parmesan, sharp cheddar, mozzarella, and even provolone. 'Twas more than enough to eat three pieces.
The dough is enough for two pizzas, so let's be clear about what that implied for the next evening's dinner:
'Twas delicious all over again, and perhaps even better!
"Ultra-Thin Pizza Crust" (recipe) and "This Pizza Crust Is Ultra-Thin" (blog post, published 16 June 2014), from MaryJane Robbins of King Arthur Baking.
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