Tuesday, July 28, 2009

Pizza revisited

Last weekend we decided to try and replicate a pizza we had at Cheeseboard in Berkeley using our favorite world famous Trader Joes's pizza dough. We decided to us heirloom tomatoes, pesto, parsley, and garlic. Betsy likes to add tons and tons of toppings to our homemade pizzas and I am constantly trying to edit her choices! Less is more when it comes to pizza toppings.
Cooked it fast and super hot at 550 degrees on our pizza stone and it was perfect. We added parsley and a bit of lemon zest after the pizza was baked. Our best homemade effort to date!

6 comments:

Suzy said...

Wow I am impressed! Way to keep Betsy on the right track with toppings...miss you guys!!

Haley said...

Oh my goodness!!! I have tried to use that dough so many time and never had luck, thanks for posting how hot and how long, awesome. And I even have a pizza stone!!

Betsy said...

Haley, another trick is to roll out your dough on parchment paper then, with your pizza peel, slide the parchment AND pizza directly onto the stone. If you're like us, it's hard to sometimes get the pizza off the peel onto the stone even if we use tons of cornmeal or whatever. The parchment is the best thing we've ever figured out. :)

Lizzy said...

Nice work, guys! Looks delish!

ann said...

I saw your photo and just ran to the fridge to thaw out the TJ's pizza dough...YUM!!

Lindsay said...

Oooh...thanks for the tips! We have never had good luck with the TJ's pizza dough. I also like the idea of lemon zest as one of the toppings. Yum!