I haven't made pizza in a while, so I decided it was time. Unfortunately, when it was time to preheat the oven it decided not to cooperate. So I took the pizza stone out to the grill and fired it up. I guess I let the stone get too hot, because the pizza was on it for all of 3 minutes and the entire bottom turned black.

That didn't stop us from devouring it though.



Well, the top anyway.

I'm not really sure how I would remedy this for next time. Don't preheat it for so long? Don't preheat it at all? Preheat on medium heat instead of high?

Buy a new stove?

One thing is for sure. I should always make a double batch of dough. Just in case.

Also, I think I try to rush the dough too much. I never really get the pizza as big and thin as I want it to be, but if I would just let the dough rest it would probably cooperate more.

On another note, the bottle of wine we opened tonight was fantastic and Matt suggested I write a little note about it here so we know to buy it again. It's a 2007 Misterio Malbec by Finca Flichman. I'm no wine connoisseur so I'll just leave it at that.

pizza dough adapted from Smitten Kitchen

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 tsp salt
3/4 tsp yeast
1/2 cup lukewarm water (may need 1 or 2 tbsp more)
olive oil
1 clove garlic, thinly sliced
1 small tomato
fresh mozzarella
salt & pepper
3 fresh basil leaves, thinly sliced

Stir flours, salt, and yeast in a large bowl. Add water and 1 tbsp olive oil, stirring mixture into as close to a ball as you can. Dump it out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes.

Spray the bowl with cooking spray and place the dough in, turning to coat with oil. Cover with plastic wrap and let it rise until doubled, about an hour.

Dump in back on the floured counter and gently press the air out with the palm of your hands. Fold the piece into an approximate ball shape and let sit under the plastic wrap for 20 more minutes.

Place a pizza stone (or baking sheet) in the oven and preheat to the highest temperature.

In a small skillet, heat 1 tbsp olive oil with the sliced garlic over low heat. Cook until the garlic is golden, to infuse the oil with flavor. Remove from heat and set aside.

Roll out the dough as thin as you can without breaking it. Brush the top with the garlic-infused oil. Follow with a layer of thin tomato slices, then thin pieces of fresh mozzarella. Sprinkle with salt and pepper. Slide onto the hot pizza stone and bake until cheese is melted and crust is golden. Sprinkle with fresh basil, then wait a few minutes before slicing.