This was a tough one. No matter how good the pictures look. First thing that I think I might have done wrong: missed the salt in the dough. I think my mind was somewhere else. It really made a difference even though it was only 1 teaspoon of salt in the entire thing. Second thing: I covered the pizza pan with foil on the bottom. My pan was filled with a lot of holes, so I didnt want to roll out the dough on the pan because then the dough would come out through the holes. I should have removed the foil before baking the pizza so the crust would have gotten a chance to become more crispy. Instead, I cut up the pizza to discover the crust was still pretty soft, so I had to pop it back in the oven for about ten more minutes, this time removing the foil.
The next day, I used the second batch of dough. And this time I baked it without the foil below the pan AND on the lower rack. The base of the pizza turned out super crispy (how my family LOVES it) and it was even more delicious than the first time I made it. Pizza making is really an art. I remember making pizza about 4 years ago. The pizza always turned out really watery because I would put a lot of fresh tomatoes as a part of the toppings. This time, I decided to leave those out and use something that releases less water, like zucchini! I also could never get the base of the pizza to be crunchy/firm. It always came out soft, no matter what I did. This time I spent more time looking up a good dough recipe and decided to bake the pizza closer to the heat rather than in the center. After I was sure the base was cooked and crunchy, I moved the pizza to the top of the oven to let the cheese melt more and brown evenly.
Pizza is one of those things that's pretty much all about the toppings. And me, being a vegetable lover, used all my favorite vegetables. I should have also added pineapples, they add such a wonderful sweetness to all the savory flavors on the pizza.
The next thing I'll make AGAIN: bread pudding. Stay tuned <3
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