This time I decided to forget about creating a cracker like crust reminiscent of the frozen pizzas of my childhood and instead focus on just creating a really good crust, period. This meant planning ahead, making the dough the day before and allowing it to rise slowly in the refrigerator overnight. I used the recipe from Alice Waters's The Art of Simple Food, except that I didn't have the 1/4 cup of rye flour she called for and instead just did all regular all-purpose white flour.
I made the sauce from Pomi strained tomatoes (the only brand I've been able to find that doesn't have citric acid added) and added in some of the basil and oregano I grew on our patio and dried as an experiment. It tasted very good! The cheese is organic mozzarella from Organic Valley (again, one of the only truly corn-free brands available) and I made the sausage myself. It is ground pork from our local Springfield Butcher, seasoned with salt, pepper, dried sage from our herb garden, a bit of nutmeg, and a pinch of cayenne. The next day I turned the rest of the sausage into some amazing tasting southern style sausage gravy and ate it over biscuits as an indulgent breakfast treat!
Overall, the pizza was pretty good and came pretty close to satisfying my craving for good pizza. The crust could have been a bit crisper, but I needed to get it out of the oven before the cheese burned. Next time I'll try one of the methods that has you either start or end the pizza on the stove top to help address this issue. I also picked up some rye flour at the store and will give that a shot to see if it adds anything.
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