During the week of the wedding, my mom took as many cooking classes as she possibly could. Josh and I reaped many of the fruits of her labor, one of which was two pounds of pizza dough from her pizza making class at Eataly. She said it's her third pizza making class and this one had the best dough of all of them! Must be the NYC water. We used our own basil from the fire escape garden.
Other ingredients included cremini mushrooms, mozzarella, artichoke hearts, and San Marzano tomato sauce...
also, sopressata and fresh grated parmigiano reggiano.
Time to stretch the dough. Be careful not to make any holes!
Veggie pizza is ready now too!
Baked at 450°F to crisp the crust and brown the cheese the perfect amount.
Can't have pizza without some wine. Lately, I've been obsessed with Mollydooker. They are an Australian husband and wife team with affordable and tasty wines.
The wife designs all the labels and I am such a sucker for an awesome label. How cute is this one??