Wednesday, March 12, 2003

The best pizza

... I ever made was last night, a whole wheat pizza crust with olive oil, a layer of Greek feta cheese, a handful of spinach, two sliced tomatoes, a sprinkle of shredded mozzeralla, and more feta cheese.

Some things I learned: 1) You don't really need the rolling pin for the dough, I just stretched it out and let gravity do all the work. I think it turned out better that way, and 2) The key to the crust is not to overcook. The pizza was in for 16 minutes, and it came out perfect.

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