This month's Daring Bakers Challenge was to make your own pizza dough. I was very excited, but a bit nervous. I was looking forward to coming up with different topping ideas, but was apprehensive about the requirement to toss the pizza dough.
This past Saturday I started on the first step of the dough making process, and let it refrigerate over night. Then on Sunday I stretched the dough (see the picture below), and made two pizzas. Anna made the third, and she'll eventually post the results on her blog.
My first pizza was inspired by a slice of pizza I had last year in San Francisco: Arugula pizza with fresh corn, cherry tomatoes and shredded mozarella.
Step 1: Microplane a few garlic cloves and mix with oil. Cover the stretched pizza dough with garlic/oil mixture, and lightly sprinkle with shredded mozzarella cheese.