Homemade pizza is in heavy dinner rotation around here; we love it! So does Lauren; she recently shared a newfound technique for dealing with difficult dough.
I have been alternating between Trader Joe's pizza dough and another brand. Every time I had used the wheat Trader Joe's pizza dough it was always a disaster: first the dough isn't as easy to stretch and no matter what I tried, flour or cornmeal, the dough inevitably stuck. This time I tried parchment paper underneath while baking. To my surprise it worked like a charm, I always pre-bake my crust before adding the toppings. This veggie pizza was a combination of mushrooms, onions, bell pepper, tomato, fresh mozzarella, a touch of jarred vodka cream sauce, and purple basil! Delicious and now I don't have to give up the wheat crust.
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