making pizza from scratch

Ever since I found out Amy made pizza from scratch, I've been wanting to document it for the blog. This past weekend I finally had the chance. Here's the recipe she uses:



She starts by making the dough and letting it rise. Here's how it looked when it was ready:



Then, with the type of dough-facility inherited from her father, she lightly kneaded/folded it into itself.



To form a ball. That got to sit and chill, all super soft-like. (I poked it, it was super soft.)



Then it was onto the toppings. While a pot of whole tomatoes simmered on the stove, Amy shredded a bunch of mozzarella.



Then it was back to the dough.



She tossed it expertly into the air a few times, spin-turning and catching it each time until it got the size of a personal pizza. At one point a hole got torn into the dough but she pinched it shut and kept going.



It was placed onto the baking sheet, with the edges stretched to be flatter and fill out more of the pan. The sauce was immersion blended and painted on with some olive oil.



Aside from the mozzarella there was also kale, sundried tomatoes, artichokes, fermented garlic, and feta cheese for topping. Everything was chopped up super fine.



Amy's pizza expertise led her to leave the center of the pizza topping-free, that way it doesn't get soggy.



And this is how it emerged from a 490F oven, ready to eat. Noms.