A Tale of Two Pizzas

Homemade mushrooms, red onions, cheese, and tomato pizza pie.

Yesterday was the big 3.14 aka "Pi (or Pie) Day."

What is better than making one's own pie? And quite frankly, it was also ironic that at PAFA's Wednesday lunchtime lecture the featured multidisciplinary artist, Cosmo Whyte, explained a sculpture incorporated The Jeffersons theme song, "Movin On Up," distorting specifically the line "finally got a piece of the pie." Albeit the track was also played backwards-- still yay pie! Or yippee pie yay!
I haven't made pizza in a long while, but I haven't forgotten how to concoct my own dough. 

Or red onion and cheese on tomato pizza pie. 

For these two pizzas, the toppings are simple, nothing fancy-- mushrooms, red onions, tomato sauce, remainder of So Delicious Mozzarella Flavored Shreds. It was imperative to not overwhelm the flavor profile of the crust, a laborious process most adored. 

Standard Pizza Dough Ingredients and Preparation

2 1/2 teaspoon dry active yeast
1 teaspoon sugar
1 cup warm water
1 1/2 teaspoon minced garlic
1 teaspoon salt
2 teaspoon Italian Seasonings
3 cup flour

3 tablespoon olive oil

Mix yeast, sugar, and water together. Set aside for five minutes.
Add garlic, salt, and Italian Seasonings.
Stir in flour a cup at a time. Knead after all is in the mixing bowl. Massage olive oil into the dough, adding more if needed.
Cover into a lightly oiled bowl and let rise for an hour. 

Footage of risen dough. I pinched and punched it down a bit.

Topped with tomato sauce, mushrooms, red onions, So Delicious Mozzarella Flavored Shreds and nooch is the first pizza (half of the dough spread on a five inch by eleven inch baking sheet.

Baked and ready.

This is the simpler pizza pie of tomato sauce, red onions, So Delicious Mozzarella Flavored Shreds, bac n bits, nooch, and extra Italian Seasonings and crushed black pepper.