This is the third pizza I made from scratch over 3 days after it came out of the oven Saturday.
The first was inedible. The second tasted like bowling alley pizza. However, this one was a keeper.
Every once in a while I pick a food to master and I keep making it over and over until I get it right, or at least succeed by my own expectations. I have done it with lemon poppyseed muffins, lasagna, and pecan pie.
The failures mount as I edge my way toward success. Often I am giving away partial successes to neighbors, as well as tasting them to learn where I went wrong. This usually results in weight gain on the road to happiness.
I learned how important the crust, sauce, cheese, and ingredients are to get right on their own when making a pizza pie. Then, they have to achieve synergy as a whole.
The winner had garlic & oregano in the dough, a super thin and crispy wheat crust, homemade sauce laden with fresh basil, and fresh mozzarella. Toppings were sweet onions slow sautéed in advance to release moisture, mushrooms flash sautéed to keep in moisture, black olives. This hit my target.
What success are you on your way to this week, even if not yet there?
“There’s no better feeling in the world than a warm pizza box on your lap.” -Kevin James