Sunday night’s dinner.
Moe’s pizza was topped with sauted mushrooms and Italian Sausage
and mine had mushrooms, black olives and fresh basil.
The pizza crusts were made from dough that had been given a 4 day fermentation before baking.
The crusts can be prebaked. Just hand-shape, brush with olive oil and bake on a hot stone (I preheat mine to 500° to 550°F) for about five minutes. Just long enough to set the dough. Let cool and then wrap well and freeze.
No need to defrost. Just dress your pizza and bake.
Nice to have in the freezer for a quick dinner.
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