Brie and garlic scape pizza
Pizza
Italian cuisine
I'm always on a quest for the best pizza crust recipe. Both Taylor and I love the thin and crispy kind, so at least we are in agreement of what the "best" will be. This pizza crust, adapted from Peter Reinhart's The Bread Baker's Apprentice, (a book I should probably own), is the best we've made so far. Perfect would be the crust recipe they use at City House, one of Nashville's most delicious restaurants and the gold standard for gourmet pizza (at least in my book). How I wish I could sneak in and steal their recipe for pizza crust, which tastes almost like a combination of puff pastry and pizza crust. This recipe is pretty darn close, which I attribute to the addition of olive oil for that rich and almost buttery taste. I also realized that it is much easier to make two smaller thin crust pizzas than one larger one, especially when you don't have a pizza peel (another item on the wishlist). Smaller pizzas are easier to stretch out thinner, and easier to move from pan/peel to pizza
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