pizza pizzapizza dough with pesto
pizza pocketsgoat cheese pizza
Pizza about to go in the ovenA match made in heaven
hot and ready

I love making pizza! I also love that Matt worked at Papa John’s for 3.5 years, so he’s a pro at rolling out the dough. We get whole wheat dough balls from Earth Elements. They are yummy and convenient. I’ve tried making my own, but it didn’t turn out so well. If you have a good recipe for whole wheat pizza dough, please share! I need to learn how to make tomato paste so that I can have a 100% Oklahoma pizza. That will be a goal for next summer.

Our most recent pizza was amazing. I added some fresh thyme and sage and a little cream to the pizza sauce. We used mushroom slices, copious amount of goat cheese, and  left-over caramelized red onions. The garlic-flavored goat cheese was freakin’ awesome, I might add. However, maybe we went a little bit overboard, or maybe it’s just that we’re not used to goat cheese, but our tummies hurt the next morning. On second thought, maybe it was too much red wine? Oh, well. I suppose it was worth it, because it’s the second-best pizza we’ve ever made. No. 1 had sausage, goat cheese, mozzarella, and pickled jalapenos and mushrooms. A flavor explosion!

Matt’s favorite pizza toppings are hamburger, mushroom, and pineapple, though we’ve never had a homemade version. My favorite toppings are caramelized onions, tomatoes, and goat cheese. Something wonderful happens to the tomato slices when they are baked on a pizza. What are your favorite toppings? And what are some good pizzerias in Oklahoma? The best pizza I’ve ever had was at my beloved Tomato in Denton, Texas. But, it’s closed (much sadness) now, so I need to find a surrogate.
The Best Pizza. Ever.

7 thoughts on “Pizza

  1. Oh, that looks TASTY! Our favorite toppings are pickled jalapenos, mushrooms, onions…yum! As for pizzerias in OK, the Hideaway in Stillwater is to die for. Their old ovens make the best crust, hands down. And New York Pizza in Norman is freakin’ awesome, too. We love Umberto’s and the Piehole in Tulsa, if you’re up this way. Ahhhhh, cheese.

  2. I like a pesto-garlic sauce on pizza – kinda like the Hideaway’s Pizza of the Gods. Hideaway is tops in my book too. But gosh, your pizzas sound really good!

    I have been taking Kamala’s advice and roasting tomatoes here and there, then adding them to a big bag in my freezer. Thawed and pureed with a couple spices added, they make a nice sauce.

  3. Great blog. I am also a devoted pizza baker. Tulsa has only one truly great pizza purveyor – Mario’s Pizza at 51st and Harvard….great, gooey, drippy, greasy slices that will make you think you are in NYC if you don’t look out the window.

  4. I’ve made my own recipe, might I say, great whole wheat pizza dough. I have tried a number of different ones and this is the combo I use, just about weekly.(JB loves it)

    I use a food processor to mix.

    1st place these in food processor bowl:
    1 3/8 cups lukewarm (about 110 degree) water
    1 package or 2 1/2 teaspoons Active Dry Yeast
    1/2 tablespoon white sugar

    Pulse a few times and allow to proof for about 5 minutes or so.

    Then add:
    3 tablespoons olive oil
    2 teaspoons (a few good shakes) kosher or coarse sea salt
    2 cups whole wheat flour
    2 cups all purpose or self rising flour (which ever you have handy works)

    Mix until dough comes together. Turn out onto a lightly floured surface. Kneed lightly & form a ball.

    Oil a glass bowl, put in the dough ball – roll to coat and cover with plastic wrap and a tea towel. Allow to about double in size.
    Punch down and let rest while you prep your ingredients and corn meal your stones for baking. Pre-heat oven to 450 degrees.
    I pre-bake my dough for about 5 minutes before topping. Cook until nice and bubbly.

    For white pizzas, I love shrimp with caramelized onions, mushrooms and peppers. JB’s favorite is green chillies, pepperoni and green olive.

  5. YUM! We are also weekly pizza buffs but we just buy a package of ready made pizza crust mixes (Dave has been experimenting on which is the best) and our toppings are usually pepperoni and cheese, although sometimes we add ham. Not as inventive as y’all for sure but still enjoyable. I think it’s funny that both Dave and Matt love pineapple on their pizzas so much! I’m not a huge fan but I won’t pick them off if they are on there. I’ve never tried jalapenos…

    I miss The Tomato too!! I was just thinking about it this morning because I was having food dreams last night. 😦

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