Pizza Tips Illustrated

I thought while I was making pizza on Friday that I’d provide some visuals for my pizza making tips.

Tip 1:  Occupy small children with non-breakable kitchen implements.

Tip 2: Lots and lots of toppings.  Earlier I said artichoke hearts, but alas they were missing from my pantry!  This pizza featured cremini mushrooms, red pepper, spinach, sundried tomatoes, calabrese salami, mozzarella and parmesan.  Do try artichokes though, they are so good on pizza.

Tip 3: The dough.  As I said, I use the dough setting on my bread machine to save time.  This dough recipe, quickly:  2c all purpose flour, 1c spelt flour, 1c buckwheat flour, 1 1/2c water (plus additional if dry once mixing starts), 4 tsps olive oil, 1 1/2 tsps sea salt, 2 1/2 tsps quick rising yeast.

The pretty rolling pin, a gift from my husband, is from Anthropologie.

Tip 4: I missed this one before – instead of flour, sprinkle the pans with cornmeal.

Tip 5 & 6:  Sprinkle the edges of the crust with a good coating of sesame seeds and spread a layer of pesto before you spread the tomato sauce.  I stole the seed idea from a local pizza chain that had me craving their crusts while I was pregnant.  It is now a crime to forget the sesame seeds in my house.

And there they go:  20 minutes at 450° F – switch the pans halfway through.


Perfect, homemade, and best of all in my opinion – baby-friendly.

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