comment icon 78 more comments Secondly, this pizza that I keep talking about? It needs a crust. Made with whole wheat pizza dough. And a sauce, but we already talked about that. I found this crust recipe in a magazine. One of the things I ask our visitors to bring is magazines. There are plenty here in the Philippines, but sometimes you just need to read up on your American celeb gossip and browse through Real Simple recipes. Know what I mean? Last night we sat out on the patio and I flipped through People and quizzed Bjork with questions like how old is Josh Duhamel. The answer to which is 40. ?!?!? So knowing my love for food, my mom brought me at least one hundred food magazines. I had never even heard of some of them, but I have indeed looked through all of them and made a chart paper list that is as tall as me with recipe ideas listed out on it. So I’m pretty much set with recipe ideas, like, forever. Except that I always just make what I’m craving? Which is always curry? Does anyone else have that problem? This magazine is called Good and Fresh and it’s a Better Homes and Gardens publication. I REALLY like it. You should buy yourself a copy. They had an awesome article about how to use the same dough in five different ways, just adapting it slightly to make it become what you want. Pizza dough, crackers, dinner rolls, stuff like that. I actually tried to buy some premade crust for this pizza because, well, making real bread (not like desserty gingerbread) kind of scares me. I love it in theory and avoid it in reality whenever possible. I just feel like others can do it so much better, so why even bother? But please. Bother with this one. If you love a good thick crust and you’re cool with the whole wheat thing, you will love this. Just look at that crust waiting to be bitten right into. I did a few experiments and found that I got the best chewy/soft/crunchy crust texture combo by adding the toppings to the unbaked dough, baking for about 10 minutes, and then broiling for the last 3-5 minutes so you get that browned yumminess on top and a little bit of crisp to the soft dough. Rolling the dough out thinner was also delicious, and baking/broiling the crust alone definitely made it more crispy, but I’m more of a thick pizza crust girl myself. I promise I did not forget about the pizza recipe. That’s why I’m giving you the crust today. So you’re ready. Any great pizza combinations you’ve had lately? I’m looking to start eating more pizza. 4.8 from 11 reviews
