Looking forward to seeing the pics
@3sSecurity! I did two pies last night using Bobby Flays dough recipe. It's a 1 hour rise dough. Came out pretty good for my first attempt at making dough. Had a good crunch with a little chew. I need to learn how to throw pizzas better to get them thinner. Will eventually move to a 24-72 hour refrigerated rise dough, but last night the Regan mentioned pizza at e last minute so this did the trick.
White pizza: EVOO, minced garlic, shredded mozzarella, fresh mozzarella, pepperoni on half, then topped with baby spinach and arugula after cooking.
![](http://images.tapatalk-cdn.com/16/01/07/c9eea199d09d2f27595162ac27f3e933.jpg)
![](http://images.tapatalk-cdn.com/16/01/07/778f108c715e10aeb3b0973daa559474.jpg)
Red pizza: Ragu pizza sauce (another thing for me to perfect making from scratch), shredded mozzarella, fresh mozzarella, and pepperoni. I went with a little too much fresh mozzarella on this one!
![](http://images.tapatalk-cdn.com/16/01/07/c172a4b284f99a81d768dbcf32d260a5.jpg)
![](http://images.tapatalk-cdn.com/16/01/07/460f4576b57e30636d4c989c734680c5.jpg)
It's still a learning process and I've been pleased with ever attempt so far, but even more excited to learn more and be able to put out a pizza that is perfect in my mind!
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