Friday, February 3, 2012

Homemade Rustic Italian Pizza

It was one of those Friday nights spent with really awesome company. For the first time in my baking life, I used my food processor to make the pizza dough from scratch. And wow! The crest was flawless. My recipe is from Bernard Clayton's Complete Book of Breads, Soups, and Stews. This is one book I've used since my University days and the awesomeness of it has never waned! Grab a copy, flip to page 630, and whip this up yourself this weekend. It couldn't be easier!

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