Give me just the hint of an excuse, just a whisper of a reason, just an inkling of gesture, and I’ll find a reason to politely and quietly back out of social plans that involve more than four people I don’t know. I have some rock solid excuses for coyly excusing myself from social situations where I will, no doubt, be awkward and weird.
Excuse number one: traffic. I live on the other side of town and you know it will take me approximately two days and 4 hours to get to that restaurant. Nevermind that I live on the other side of town on purpose.
Number two: my cat. I actually don’t know why this is an excuse. I should generally want to get away from the creature that is constantly hunting my shins.
Excuse number three: pizza. Ooooh. I wish you would have called earlier. I just took a pizza out of the oven and I’m going to eat it all, all all all all. Eat it all. I didn’t even have to knead the dough. I’m totally going to eat it all.
Um… I sound so unkind and unsharing. Really I’m just awkward (and I like pizza) (and I’m not very good at sharing).
Ok… so I might be the last person on the Internet to make Jim Lahey’s No-Knead Pizza Dough.
I was inspired by Tracy’s Cheese and Basil Pizza and vowed to make my own. I made my version with a dash of whole wheat flour. For my health… so I could justify too many slices.
This pizza dough is so wonderfully easy. It’s totally a dump, stir, wait, and press situation.
Let’s start with the dump. Whole wheat flour and bread flour are mixed with a bit of sugar, salt, and yeast. In goes the warm water. Dump!
The dough is stirred with a hearty wooden spoon, into a shaggy configuration. It needs a bit more work.
I got at the dough with my hands to form this ball.
The dough is on the drier side of dough. It feels a bit tough… not like the smooth pizza dough you might see at fancy pizza restaurants. Not to worry. A few hours of resting will help redistribute the moisture and create a smoother dough.
This is where we wait.
While we wait for the dough to rest and rise, I roasted some hatch chili peppers.
Hatch chiles are on the spicier side of mild. They’re one of my favorite heat hot chiles because they’re flavorful and spicy, but still bearable. In order to easily peel the chiles, I used The Pioneer Woman’s blister and steam technique.
Essentially, the whole chiles are placed under a screamin’ hot broiler. Flame. Tongs. Chili. Char!
The hot chiles are placed in a sealed plastic bag for 20 minutes. This helps loosen the charred skin. It’s mucho magic.
Just a little peeling action.
After I peel the chiles I cut off the tops and pull out most of the seeds. A coarse chopping of the chiles will do.
Aaaand we’re back at it with the dough.
After 2 hours of resting and rising the dough will be alive and bubbly.
Divide the dough into two equal pieces. Yes, this recipe makes two fantastic pizzas. Either make two in one night, or wrap and freeze one dough for future pizza. Just thaw the frozen dough in the fridge overnight and allow to come to room temperature on the counter before using.
Liberally drizzle a rimmed baking sheet with olive oil and press the dough into a thin, oddly-shaped rectangle. This is the pressing stage.
Look at these toppings! This is good living.
Feel free to load your pizza with anything that excites you. I went for charred sweet corn, crispy bacon, roasted hatch chiles, pizza sauce and cheesy cheese.
This is the beginning of very good news.
Let is roast in a hot hot oven until the crust is charred and bubbly.
The pizza is crispy and thin-crusted. It’s chock full of sweet and salty toppings. I love to top a pizza with something fresh. In this case, arugula! And because I can’t get enough spice these days, I added crushed red pepper flakes too.
Jim Lahey’s No-Knead Pizza Dough with Whole Wheat Flour
makes 2 pizzas
inspired by Jim Lahey and Shutterbean
2 3/4 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon granulated sugar
1 1/2 cup warm water
extra virgin olive oil for the pan
In a medium bowl, whisk together flour, yeast, salt, and sugar. Add warm water all at once. Using a wooden spoon, work the mixture together until fully incorporated. If necessary ditch the spoon and work the mixture together with your hands. The dough will be slightly shaggy.
Cover the dough with plastic wrap and a clean kitchen towel. Let rise at room temperature for 2 hours.
After resting, dump the dough out onto a lightly floured work surface. Divide in half. If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer. Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.
Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil. Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle. If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again. The dough should be very this. If the dough tears, don’t worry, just press it back together.
Top with:
3/4 cup pizza sauce
1 1/4 cup shredded mozzarella cheese
3 slices cooked bacon, chopped
3 hatch chilis, roasted, peeled, and coarsely chopped
arugula and red pepper flakes for topping
Place a rack in the upper third of the oven and preheat oven to 500 degrees F.
Top pizza with sauce (all the way to the edges) cheese, and toppings.
Bake for 18 to 20 minutes until the edges are charred and bubbling. Remove from the oven. Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula. Serve immediately.
Anila
Joy! I made this pizza crust this evening and it was SO GOOD! I topped it with pepperoni, olives, pesto, and caramelized onions! Amazing!!!
Ellen
Joy, why not dump it all into the bowl of a KitchenAid mixer and have a go at it with the dough attachment? Carpal tunnel (ugh) pretty much put a stop to me kneading dough and now I just use the KitchenAid. Love the hatch chili and corn toppings.
oh, another thing … my oven only goes up to 450F. I KNOW, RIGHT? Ugh. That was almost a deal killer when we moved in to the new house.
Vespa Woolf
What beautiful photos…I love the idea of this pizza crust with the whole wheat to make it healthy. Hatch chiles have been in season in the Southwest, but here in Peru we have Aji Amarillo which is equally delicious when fire roasted. Will definitely give it a try. Thanks so much!
blu e cigs coupon
I can’t get over how brilliant your writing style is, you will have to create lots more.
Christina
I really want to try this…how do you char the sweet corn without setting your house on fire?
Martine
Yum! I want to give this a go, but need to make it GF for my friends. Have you ever tried pizza dough with gluten-free flour? Would you recommend the baking mix or a certain kind of flour? I usually have good results with the baking mix, but haven’t made pizza dough before…
Ola
Eating right now:
Crust from from your recipe, pizza sauce- cream, pecorino romano and sea salt with “luxury pepper”, topped with wallnuts, mozzarella cheese, caramelized onions and arugula- Delicious! Simple and great pizza dough <3
Courtney
Made this last night and it was delicious! I used poblanos instead of hatch chilies, because I prefer that smokiness, and I grilled my crust. Great end of summer inspiration – thanks!
Pamela Heiligenthal @ Enobytes
Very tasty looking pizza. I’m a fan especially with the arugula! A glass of Chianti and I would be in heaven.
Kristen@Slender Kitchen
Making this tonight – can not wait
Bregje
Hi Joy, am so glad I discovered your blog today! I love baking and this pizza looks amazing so I’m going to make one next week!
Leigh
Hi,
I thought when I made the dough according to Lahey’s directions it had a much longer rising time. Like overnight. It will still work with only 2 hours? Just wondering because I would make it a lot more if the rise time was less.
Thanks.
Leigh
Elizabeth
Made this last week. Uh-maze-ing. Seriously girl, this flavor combination blew my taste buds out of the water!
Omar
This pizza has been on my mind since I read this post. I had Jim Lahey’s “My Bread” cookbook since it was published but was always thrown off by the 2 hour rising time. If you make any of his wonderful no-knead breads, they take hours and hours and I thought that was right in this world. Anyhoo, boo on me for missing out on this wonderful pizza crust for all these years. Absolutely wonderful. And the combination of flavors Joy used here.. bravo and bravo! I used Poblano peppers and a spunky Ancho bbq sauce (Flay’s) plus recently roasted tomates for the pizza sauce, as that is what I had. A truly happy supper. Kudos to Joy the Baker!
Omar
Just a quick note.. I used tipo 00 flour (wasn’t looking, always have bread flour on hand, but I didn’t have any Whole Wheat) instead of the bread flour, used Whole Wheat as called for…
tea_austen
Okay, this looks amazing. I NEED this pizza in my life, preferable as soon as possible.
Did you by chance forget to add the corn in the recipe? How much did you use, and how did it get that nice char? It looks so good.
Thanks!
Sun World
An interesting pizza, I’ll have to try this recipe this weekend.
Arthur in the Garden!
So yummy.
Lauren
Joy, my friends and I made this pizza last night, along with 3 other delightful concoctions using your rockin’ dough. The corn, bacon, arugula pizza was by far the evening’s standout. I just wanted to whisper in your ear, very discreetly of course, that you may have accidentally forgotten corn on the ingredients list. We guessed and used a little less than 2 cobs worth — the rest of our corn went into a spicy kale salad that I whipped up, and which incidentally was a perfect complement to this insanely dee-licious pizza.
Amielle
I need to make this ASAP. You had me at ‘chili’ and ‘bacon’. Possibly at ‘whole wheat pizza’ as well.
mila
I will try to make the dough today. I hope you like them too. pitzza Your looks delicious. These made ??a professional pitzza.
Discupla for my English is not good. I speak Spanish better. lol
Muchisimas gracias por enseñarnos tantas cosas .
un besete
Mila
mila
Yesterday pitza ate with your mass, cost me quite stretch the dough, returned to shrink, do not use dry yeast I put fresh yeast. So serious? or because he needed more time to rest? But taste and texture was amazing, delicious, insurance will repeat. The other ingredients used, I can not eat cheese. The’ll upload my blog encuato can and will put a link for you to know and see what a good cook you are. That if they are Spanish! a big kiss and thanks for inspiring me in my recipe are a crack
I feel my English use google translator :-)
Sarah
Girl! You gotta try letting is rest overnight- the results are magical.
Also, my husband forces me into awkward social situations all the time. Wish I could stay home and eat pizza instead!
denise
Hello! I am excited to try this dough as I’ve just been buying pre-made crusts but trying to save some money (and I think my own dough will probably be better anyway since I like my pizza a little thinner than the average pre-made crust). Anyway, my store’s bulk section only sells whole-wheat bread flour. Do you think I could substitute it for the total amount of flour called for in your recipe? Or maybe mix in a little bit of regular all-purpose flour? Or do I need to just buy a bag of white bread flour? Thanks for your help! I don’t bake much so not sure how the consistency would turn out with the ww bread flour.
Corinaesq
I TOTALLY get the avoiding social situations involving more than 4 people I don’t know. And the pizza. Marguerita pizza for me, though. Yum……
Sri
joy, that plastic bag you just put your roasted peppers into? yeah. i’m worried.
number 1, that bag is probably not made to take hot stuff and not sorta kinda fall apart and almost get melty on some microscopic level. this means your yummy pepper is getting plasticy and toxic right before you are about to eat it. maybe i’m paranoid.
number 2, a glass storage container or even a paper bag (that’s what i usually use) would solve the problem i mentioned in number 1 and would be a little more ‘green.’
just sayin’.
love your work. keep doing what you do.
Brittaney
Hi Joy. I made this dough last night (turned out beautifully), and I thought the baking time was a little too long – my cheese was very burnt and I only baked it for 15 min at 475. The pizza was still delicious (I actually made a turkey bacon, walnut-arugula pesto, portabello mushroom and sundried tomato version), but when I use the other crust (probably this coming weekend) I think I will decrease the baking time to 10-12 minutes. Thanks for the dough recipe! I have been searching for a whole-wheat version for sometime now.
Pamela
I just roasted 80 hot Hatch chiles, 80 mild Hatch chiles, and 80 medium Hatch chiles — enough to get me through the next year with Hatch enchilada sauce!
Another great pizza ingredient is to make Hatch pesto!
Sarah the Baker (not.)
ummm…really? looking at this is more torturous than watching Brangelina getting married while Robert & Kristen (stewart) break up.
not cool, Joy. be cool, Joy… not like me…
and invite me over for some of this pizza. or not. that would be weird for the both of us. you could make it and send it and I’ll pay shipping and handling. Deal? deal.
Amanda
this looks amazing!
anna
ooo i love the idea of a slightly spicy corn and bacon pizza! count me in!
Briel K.
I’m awkward too. Sometimes people are so nice though that there ends up being no awkwardness in sight! :)
what katie's baking
homemade pizza is my weakness. i need some of this yummyness!
Rose
This crust recipe has made me a very very happy girl. It is just what I have been on the look out for. I need something to spread pesto over and layer tomatoes on. Perfection.
Cookie and Kate
Bacon and arugula and corn on the same pizza?! You kill me, Joy.
Isabella
Thank you for sharing this no-knead technique! I have the pizza in the oven now and am certain it will be fabulous. And I’ll eat the whole thing. YOLO.
Biz
the fourth picture looks amazing… i love the composition and the dark table with all the light! (ALSO, i want to eat this right now.)
Keyan Kaplan
Joy, you are an amazingly inventive cook and a wonderful writer… Don’t ever change. Your future true companion will love this pizza and prefer small dinner parties at home to large mixed crowds anytime.
Huskerkate
I am going to make this, I have made the no knead bread and can say it is really easy and good. This looks to be equally easy and good.
Hannah
Joy, I love you and your blog and your podcasts, but you need to learn how to spell chilli and chillies. The pizza looks delicious, I think I might try this recipe tonight!
Raquel Somatra
Both chili and chile are correct.
Ana
I’m from New Mexico (the land ‘o’ Hatch green chile’s), and chile is how it is spelled in most restaurants and markets. My mama always told me that chili was the stuff made with kidney beans and tomatoes.
Hannah
Then I apologise. I have learnt something new. Sorry Joy!
Raquel Somatra
Okay, so I’ve been having the weirdest cravings lately, and right now this pizza is speaking to every. last. one of them.
Tomorrow night’s dinner is cheese-stuffed ravioli tossed with butter, dandelion greens, roasted corn and serranos. The following night will be this pizza.
And yes, I’ll eat it all all all all all. And that’s not even about trying to get out of an awkward situation. That’s straight up honesty right there.
The Life of Clare
This pizza looks absolutely delicious! I’m also one for finding excuses to stay at home! I love a good night out but I love a quiet one at home just as much!
natalie
if you love spice, specifically red pepper flake spice, please please please do this:
buy a little container of red pepper flakes that either comes in a glass jar or that you have an appropriate-sized jar for. Then pour in your favorite olive oil just until it looks like a paste would form if you left it for a few days.
Then leave it for a few days. Then put it on everything. Especially pizza that has something sweet on it. Mmmmmmm. You’ll never make a social engagement ever again. Promise.
Babs
I, too, am not a fan of large group social outings. Daytime cookouts? All about it. Dinner parties where everyone can have conversation? Yes ma’am. But big parties where I have to shout over music and stand arms akimbo, trying not to sweat through my dress because I’m nervous? Done with that. I’m happy that I’m at an age where [most] good friends understand I will happily spend time with them before or after big bday blowouts, keg party ragers, or Halloween extravaganzas. If feelings are hurt, I’ll make them this pizza. :)
Rocky Mountain Woman
Oh baby, this is exactly why I bought a baking stone a few years ago….
heather @ chiknpastry
YUM. I think i’m actually the last to do the no-knead pizza dough. but that’s becasue i haven’t made my own dough in ages because i’m too busy picking up the dough from whole foods and trader joes. what can i say? summer lazys?
Katrina @ Warm Vanilla Sugar
That dough looks life changing!!
Krissy
I’ve got this on my weekend to do list! The perfect excuse to not be in awkward social situations…and yes, anytime I don’t know several people in a situation I totally back out too.
I didn’t see corn in the toppings list, but it looks super tasty. Any suggestions on the amount of corn? I’m thinking one ear of corn per pizza.
Thanks!
AlisonBCD
what’s your sauce? I need a good, thick sauce because mine is too thin/watery and always ends up soaking the crust :(
sadie
god that looks good. Save me a slice?
Gemma
I haven’t made this dough yet either but I might just need to get on it this weekend. I want to make a white pie with corn pretty badly!
Melanie
This looks so do-able! So, where would one find bread flour?? Love love love your blog!!!!!
Khushboo @ Two Megapixel Food
OMG! This sounds awesomely yummy….weekend project for me :)
Shut Up & Cook
Too soon to say this sounds orgasmic?!
I mean…who doesn’t love pizza.
Come on.
Only a fool.
Looks delicious, as per usual.
Nicole @ the Dirty oven
I hope that you had your two slices… and then had one for breakfast. Totally worth eating while standing. Love the idea of using the corn and arugla. You are so cleaver, lady. You are!
laura @ glutton for nourishment
this looks like pure heaven. and i’m excited to try a no knead pizza dough. yay!
Kristin
Awesome pizza! And I absolutely adore that napkin/dishtowel you have in the pictures. Are those peacock feathers?
Riley
This looks sooo yummy! I love corn, but I especially love hatch chiles!
Sylvie
Joy, this looks worth excusing oneself out of a social situation for and I completely know what you mean by that. The amount of times I have clicked maybe on an invite only to make up an excuse is now into the countless category.
Ahu
This looks amazing. I would definitely order this if I saw it on the menu at a restaurant.
Lauren S.
Pizza AND avoiding awkward social situations? I’m in! My kind of Friday night would involve pizza and watching check please! bay area (eating food while watching food).
But I mainly wanted to say that I love your pre-cooked chili pic! That is some sexy-lookin’ produce.
Ally
Joy you’re killing me here. I am supposed to be transitioning to a Paleo diet and bread is NOT on that diet.
But who can resist No Knead Whole Wheat Pizza Dough?
Le sigh.
PS I totally feel you on the stranger anxiety. I always feel like I’m the weird band girl in HS again, even though I shed that image a long long time ago.
Elizabeth
I love whole wheat pizza dough!
Katie
looks delicious!
Amy
Your cat looks AMAZING… If I had your cat I would never want to leave my house either! Total excuse.
Becca - Cookie Jar Treats
Ok I totally understand the whole not wanting to go out with people you don’t know. I have so far made like 2 friends in college so far. One is my roommate, half of one is my other roommate, and the other half of that one is this girl in my English class. I dunno. I should probably get out more, but I’m so socially awkward. :/
And you are some sort of wizard because I don’t even like pizza (I haven’t had it since I was about 11) and you’re making me want this pizza… well the bread part of it at least :)
Rachel @ Baked by Rachel
I wish I had this for dinner! It looks perfect.
Anne
Wow, that first section sounds exaaaactly like my kind of thinking. Except I’ll either make a fool of myself or hardly ever speak (because everyone else is doing that). I’m a small group kinda gal…and I use the word ‘group’ loosely.
I think I’m going to use the pizza excuse next time! :D
Julia {The Roasted Root}
I’ve decided upon a mandatory date night tomorrow night (between my bf and I) and I’ll be making this pizza! I love the idea of corn and bacon together on pizza! Looks wonderful and will let ya know how it turns out!
Stephie @ Eat Your Heart Out
You’re a girl after my own heart. I also frequently avoid awkward social situations (which for me are ALL social situations…). Any excuse will do. Pizza definitely included.
Diane, A Broad
Fascinating that the no-knead bread recipe produces an unusually wet dough while the no-knead pizza crust recipe produces an unusually dry one. I wonder why?
Either way, this looks freaking delicious.
Katie @ Blonde Ambition
i love when pizzas are so big, you have to cut rectangular slices. also, i love charred things all over my rectangular pizza slices. yum!
Carissa
I wish I could take a bite of that right through the screen. Also, I’m totally with you on the excuses for hanging out with people I don’t know. So awkward! Pizza wins, every time.
christina @ smallkitchenchronicles
Oh, Joy, you made me snort with laughter! Awesome pics and post, sister — you’re an inspiration in that dept! You know, I’ve never been very good at sharing either, but I am getting better at it. And what’s this?! Hatch chilies, you say?! Bacon and arugula too?! Oh, share! Do I really, really have to?!
Ashley @ Wishes and Dishes
Any dough or bread with the words “no-knead” in it has my heart! haha!
Alexis
this looks amazing! going straight to the top of the “must make now” list.
i have a bad feeling this is going to be like the time when you taught me how to make a single girl melty chocolate cake…for one.
Lindsey
the combinations for this pizza look delicious! I am putting this on top of my to do list, can’t wait!
Lucia
Ever tried adding two boiled and mashed potatoes to your pizza dough? It makes it softer and crispier and delicious and and and… Try it!
Lizzy
Because of you, I find it totally reasonable to eat nothing but tacos and pizza. I thank you wholeheartedly for that.
Jamie @ green beans & grapefruit
Hahaha too funny! That’s why I (mostly) live on the westside too! And the pizza looks awesome– thanks for the laugh!
Kayla@PureSweet
Yessss, Hatch green chilis!!
Rachelle
Im not a pizza fan, but I wanted to say that I love those photos of the chili’s on the pan!
Arthur in the Garden!
Nice combo flavors! I love your blog!
Living The Sweet Life
I totally get it … I’m socially awkward… without wanting to be socially awkward. I just never know what to say or do.
I’ve also never made this dough – – but I’ll have to. And then, I’ll be able to say that I’ve just taken a pizza out of the oven and I’m about to eat it all too.
Love the post Joy – – keep doing what you’re doing, because you do it so well
xo
Lauren
Thank you for sharing this pizza…although you are only adding to the things that I will be able to bake and eat in the safety of my own home on weekends where I too am avoiding outings with too many people I don’t know. P.S. made your chocolate avocado cupcakes again! This time with gluten-free baking mix and apple sauce. SO GOOD
Gerry @ Foodness Gracious
I’m lovin’ the color and the crispy edges, just how I like me pizza! Awezzzome…
Louise @ Kitchen Fiddler
Oh wow! Even though I’m still eating breakfast, I think I may need to start making this asap… Thanks for the inspiration, Joy!
Linda
Hatch chiles are a big deal in the grocery stores in Austin right now. Now I know what to do with them! Thanks!
Jessica
This looks amazing!! Who would want to leave when you can eat this for dinner and snuggle with your cat..my kind if evening. :)
Diana
You had me at no-knead dough! I’m definitely going to be trying this out to satisfy my pizza cravings.
RavieNomNoms
WOW! That is a fantastic pizza!! I am bookmarking this!
misschels
Joy you always manage to say the right things at the right time! Seriously, I feel you on being the ultimate social situation avoider. I too use the i live too far and it will take night and day to get there situation, as well as the, I have to study for my exam that is in two weeks situation, and oh, the I wish you had called earlier because I just made myself dinner and am planning on watching re-runs of Gossip Girl from 6-9 then hitting the sheets! You also speak my language with those hatch chiles! Win!
Sara {Home is Where the Cookies Are}
Oh my gosh. YUM! You’ve combined everything perfect about summer and pizza here. I’m adding it to my list too, to get me out of all those awk-weird situations. I too, run from large groups of people. Much more fun to bury my face in pizza. . . .
Elizabeth@ Food Ramblings
So yummy!!! Love the pictures!
Ruthie @ the tasty tRuth
“I’m going to eat it all, all all all all all. ” Basically the story of my life. Thank you for finally giving me the words to properly express my emotions. Yum.
Tracy {Pale Yellow}
i used to use jiffy mix for pizza crust, this is so much better! thanks for sharing!
Kelsey
Look at that picture of the hatch chiles pre roast! Those are beautiful. And corn, and bacon, and arugula on top….mmm.
jaime @ sweet road
I love the idea of putting corn on pizza! I’m sure this gives a great hint of sweetness among all these great savory ingredients!
Alicia @ energEAT
wow this looks good. i think i know what i’m doing with my friday….
aninspiredme
This can be made with so many toppings since the base of the recipe is really healthy. I would absolutely recommend it to all my health-lovin readers.
Megan
Corn and bacon are basically the best couple.
And I hear ya. Awkward-situation-avoiding is my specialty!
Seanna Lea
I really should try this one. I used my last bag of bread flour on just your bake in a pot garlic bread (I love that recipe to pieces). I kind of want to know if this dough would work well for a deep dish kind of situation. Yum!
Erika - The Teenage Taste
Oooooh, I love all of the different flavors in this pizza! I can’t blame you for eating the whole thing – I’d probably do the same!
Lisa
My first child started kindergarten this year and whew…it’s been a rollercoaster for me! She loves it, most days.
Made no bake cookies with her yesterday after school for combo snack and activity. I’ve found it’s the best way to help that transition from school to home and alone to little brother!
Lisa
And…this comment was totally meant for the back to school post…I’ll blame little brother distraction for myself. Had to go back on the current favorite CD…for the 6th dozen time in 3 days…no, that’s fine, it’s my favorite too, I’m sure…
Anyway, I’m with you, just about any excuse will do to get out of big group gatherings. As I tell my family and friends, I don’t like PEOPLE, but they don’t count as PEOPLE, they’re my friends.
Jill
First, I am a super people person, but I get the same way! Too many people I don’t know = too many people you have to start over with in the friend world.
But this pizza dough looks incredible, apparently you aren’t the last to have tried it. I’ll have to try and make it gluten-free; here’s hoping!
Marie
Hmmm looks good, very good! Homemade pesto, mozza and tomatoes are so delicious together too! :)
Stefanie @ Sarcastic Cooking
I too love to avoid social situations. Most often I will say I am not feeling well which may or may not have to do with too much pizza and booze from the night before. I made a grilled pizza for dinner last night… But I could go for a round two!
Valerie {all mussed up}
Joy, please know that your character analysis of yourself always hits me hard, too — I’m a friendly introvert living in a new country with a new language, and I’m tempted WAY too often to throw epic pity parties about my lack of friends. But it’s sometimes just way easier to stay home and make gourmet pizza than to go out into the world and meet strangers. You’ve just helped me find a happy medium, though… make gourmet pizza, bring to strangers, enjoy instant best friends. :)
Bakerkat
It looks so good. No need dough I have to check it out.
Margherita
I like the combination of ingredients for the topping of this pizza.: looks insanely good!
Leah
I was just looking at this Jim Lahey no-knead recipe again yesterday! I looove these toppings and am totally all for backing out of social situations to avoid being awkward. yolo that.
Ann P.
OH MY…. I think I have to try this for my mom tomorrow :D
Averie @ Averie Cooks
I would cancel or back out of any and all social plans and prefer to stay home and eat this pizza with my cat watching me vs. being a loud crowded restaurant with strangers who I hardly know. That’s an easy choice :)
GREAT looking pizza & love the plastic bag after charring peppers tip!
Michelle
I just had a slice of pepper bacon, arugula, tomato, and feta pizza today for lunch, and this might definitely beat it. Hatch chilies are amazing [and make me think of my grandpa who lived there]!
brucie
Pizza for the introverted soul. Nice one lady.
Also I very much like your dark photography in this post :)
Laura
shoot. wish I had seen this sooner. this would have been the perfect 5-hour Vegas drive pick-me-upper.
next time!
The Teen Princess of Buttermilk Springs
Are you kidding me,?There’s such a thing as NO-KNEAD pizza dough. What! Now this is what a Princess kneads (haha)!Thank you,Thank you. It looks amazing! I’ll so be making this and yes, it will be delicious and yes,I will eat the whole thing! :)
Thank you again!!!!
-The Princess
Holiday Baker Man
Can’t wait to try this!
Laura (Tutti Dolci)
Thin crust pizzas are my fave and I can totally get behind no-knead dough!
Tia Chocolate
Ummm…this looks insanely divine! My sister made me pizza last week…I’ll show her this recipe..you know, for next time! Teehee
Erin
That looks so damn good. I would quite happily YOLO that whole sucker in one sitting! Thank you, as always, for the kitchen inspiration!