Make your own pizza is a big hit in my house. I look at recipes a lot - and may have tried one similar to this one from Eating Well Magazine at one time or another, now I make the one from Rose Levy Beranbaum's Bread Bible, swapping out 50-70% of the white flour for whole wheat. Use a scale to measure and you'll only dirty one bowl! I've done it with whole wheat pastry flour and whole wheat bread flour, either works. The hardest part is getting the right water temp - 70-90 degrees. The important part is letting it sit for half an hour out, then refrigerating the dough for hours, a whole day or two is best. Then, remove the dough from the fridge at least an hour before you want to eat.
For toppings, I prepare olives, mushrooms,carmelized onions, tomato sauce, part-skim mozzarella, roasted peppers and sometimes fresh tomato and chopped parsley or basil. I put it all in bowls and each person makes his or her own pizza.
New to my town is Pizzeria Delfina. It's on my list of places to try for their beautiful outdoor garden and the Pizza Napoletana (Tomato, anchovies, capers, hot peppers, olives, oregano) maybe minus the anchovies, and for their expertly prepared produce from purveyors like Mariquita Farm. Yum!
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