There’s something about a slice of gourmet pizza. I’m not talking about the cardboard “beach pizza” that Keith craves on an intermittent basis, but a pizza with a rich, bubbly crust and a delectable combination of toppings that make you feel like you’re eating much more than yummy stuff on dough.
We’ve gone through lots of metamorphoses in our pizza making throughout the years. We started by putting our toppings on a pre-made supermarket crust; not so good, but easy. When we stopped eating wheat, we found Gillian’s gluten-free frozen dough balls at our Whole Foods market. This dough works great on the grill, in case you’re a junkie for grilled pizza like we are.
Now, thanks to the trusty bread machine, I make a sprouted spelt flour honey pizza dough that is just about the best pizza crust you’ll ever eat.
I don’t remember ever being dissatisfied with our pizza. Even when we used the pre-made, pre-cooked shells, I still looked forward to the BBQ chicken or the Thai chicken or the pesto (some of our “regulars”). However, now that we have found the crust that we love so much, I know I could never go back. The bubbly, crunchy, chewy perfection that is our pizza crust has won me over.
So I come to you with this question: Is the pizza about the toppings, or the crust? Take our poll and elaborate in the comments!
Clacked by Debbie McDuffee
on Feb 23, 2009 @ 12:00 EST5EDT
Do you buy your sprouted spelt flour from Shiloh Farms?
No, I get it from https://www.creatingheaven.net, but I may try the Shiloh Farms one in a small size and see if I like it, b/c it is quite a bit cheaper to get the bulk size. Thanks for the tip!
The crust is the foundation and the most important part of the pizza. The toppings are a matter of choice, but I feel less is best.