Pizzzzzaaaaahhhh!

Funny how making pizza has become so much easier for us.

With all the experimentation, we've settled into some degree of comfort with our pizza crust. It's really the dough that makes all the difference. We've discovered that pizza dough is so much better if you shift whole wheat flour and the semolina flour to just plain old O flour (a good brand is Farina Pizzuti, found at Rustan's). Then you use semolina flour for dusting when kneading and flattening it out.

This gives your crust a nice bite/crunch and yet a little something to chew on (if you make your crust a little thicker).

Ain't life grand with a pizza and a limonata in hand?