Have you seen this month’s Bon Appetit? The photo on the cover is a of a pizza baked in the type of pan that I use. A rectangle baking pan. That is how my mom did it and that is what I do. Now in the article they describe a step that I remember my mom doing, but I have not up until tonight. Put the dough in the pan and let it rise again. Okay, this was the missing link in why my pizza did not match what my mom put on the table. I was not doing that last step. There was a snap to crust. It was crisper than before. Chris agreed this was the way to proceed in making pizza. A note to my nephew Nicholas- you have to try this! And I added some Parmesan cheese to the crust before the sauce. I followed the Bon Appetit recipe for the sauce, minus the anchovies. This was the best pizza I have had since I was little and eating my mom’s pizza on a Sunday night. I still used the Jim Lahey recipe for the crust. I was not about to stray from that recipe.
And the heart shape was because today is our Wedding Anniversary!
And while we are on the subject of Jim Lahey I made his Pane Integrale, Whole Wheat Bread recipe.