There are two reasons for this: first, we've got more good pizzas than we need here. There's Dewey's, Mio's, and sometimes we get the delicious thin-crust Tuscan six-cheese from Papa John's. We've also been eating frozen pizza from time to time, too. Second, back in Philly I would buy really good pizza crusts from a nearby Italian market. I might be able to search for a good pizza crust here, but so far haven't had any luck.
So tonight, I decided to try making my own dough. My first project was to find a dough recipe that didn't tell me how to use my mixer and dough whip attachment. Don't have that. So I used this recipe from Mario Batali and did it all by hand. It wasn't too difficult at all. I substituted 2 cups of whole-wheat flour and used 1 cup of all-purpose, and I was a little worried after I let it rise, but it rolled out nicely. I couldn't have been happier, especially since I don't have a rolling pin and used a drinking glass instead! I also used half as much yeast as the recipe called for, only because I bought yeast at the store and didn't pay attention ahead of time to how much it required. I used all I bought.
I split the dough in half and made two pizzas. One had pesto, red and green bell peppers, thinly sliced cremini mushrooms, and red onions. The other had tomato sauce (from a jar), shredded Italian blend cheese, mushrooms, and fake pepperoni. Both were really, really, really good. The pizza crusts were great, especially the one I rolled out most thinly. I used some pinot noir I already had open and honey, and it was slightly sweet and really complemented the wheat. Yum, yum, yum. This was time-consuming, but not too difficult and really worth it.
Vegan pesto and pepper pizza
Cheese and fake pepperoni pizza