Faster than delivery pizza
Sitting here with our Friday night pizza. Thought I'd share my recipe for quick dough. I realize that this may not be the same as what pizza you have in your part of the country (NYC, Chicago, etc....
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you're welcome, magnusfide. I started using sourdough because of the lower glycemic index, eventually incorporating mostly all organic and higher fiber ingredients. Not to mention dropping the cost of our weekly pizza from ~$20 to ~$2. I use fat free (Kraft) shredded mozz but to give it great taste, I dust the top of the FF cheese with about 1 oz of very strong, aged parm and asiago. Adds a ton of flavor but essentially no calories. Organic turkey pepperoni on DH's side, and mushrooms, sun dried tomatoes, artichoke hearts, and olives on my side. I've got it down to such a science that it's faster than calling in an order, waiting the 20 minutes, and driving 5 miles to pick it up (no delivery out in our area). Works in a DO, too.
