When I lived in PA. I had a pizza dough recipe that was pretty tried and true. I made my own crust quite often then. But since moving back to Seattle, I have gotten spoiled by Trader Joe's pizza dough balls. I was craving pizza yesterday, so I decided to go old school and make my own dough. The problem was I couldn't find my tried and true recipe, the Post It got lost in the move. Ha. So, I searched the webz and decided to go with this one, it seemed pretty basic and easy. Best pizza crust I have ever made, hands down. I love when I lift the towel, and the dough has risen. It's such an accomplishment. I was never taught how to cook, so I have had a gazzillion disasters in the kitchen, especially with baking. Have you ever learned something, and then face palmed yourself because it's like why haven't I always known this, it's so duh!!! Well, I have those moments often, and had one last night. I think the reason why my crust turned out so great is because Duh, I broke the ball in two and made two thinner, smaller pizza instead of one. So, this crust had that crisp exterior that is always missing in my pizzas! I might have figured this out late, but man at least I figured it out! This is going to be a pizza game changer for sure.
Anyone who has been reading this blog for awhile knows that I love love LOVE Chao cheese. Even now that I'm living in Seattle where there are so many more vegan cheese options, my heart still really belongs to Chao. So I always like to read/watch reviews of Chao to see what others think. One common complaint I read is that it's not the greatest at melting in the oven. What I have learned is it likes to be hugged while it's melting. It needs love and cover. So, when I use it for pizza, I put the Chao on right after the sauce, under all my veggies. It melts and adds a lovely creaminess under the veggies. I've used Chao in mac and cheeses both stove-top and oven baked, enchiladas, smothered burritos, and pizza and never had a problem.