Every time I make pizza dough it starts out looking and smelling perfect, then by the time its finished baking its some how super thin and incredibly crunchy. So I decided to give Matts pizza crust a try.
This was my final dough and it was so easy to work with. Usually it takes me forever to shape the dough into a circular shaped pizza but this was done in a matter of minutes! It all came together so well! I was expecting to have some troubles with it being that it is all Whole Wheat (for whatever reasons whole wheat flour and I do not get along all that well). I cannot emphasize enough just how easy this was.
I started by letting my biga and preferment sit out for 16 hours and then I followed Matts directions exactly. When the time came for refrigeration I only had enough time to put it in the fridge for about 3 hours (which I probably could have left it sitting on the counter for 6 hours) and then I took it out and let it sit on the counter for another 3 hours. Shaping, again was the easiest part. I can’t wait to make this recipe again and get a bit more creative with the toppings. I seriously need to work on that part. I grew up on mushroom and olive pizza…Its so hard to venture away from that The baby and Jonathan had pepperoni and sausage (yum?)
The weather has been phenomenal here!! I hope you all are enjoying your weekend and eating some healthy yummy eats.