After trying a new pizza dough recipe for the recent skillet calzone meal, I wanted to see what I thought of it for a regular pizza. Since last Wednesday was National Sausage Pizza Day, I had my incentive. Here's my take: it is a full-flavored dough, tasty all on its own, but also thick and bready. I bet it would appeal to quite a few people, but it can't be my go-to, where my own preferences are concerned. Still, with tasty sweet Italian sausage, a quick homemade herbed tomato sauce, and just the right amount of mozzarella cheese, this was a nice pizza night at the Roediger House.
"Perfect Homemade Pizza Dough," by Marzia Aziz of Little Spice Jar.
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