There is nothing better than homemade pizza. Fact.
Although the task of creating the perfect pizza dough involves lots of practice and a few lopsided test-subjects, you will be surprised with the simplicity of this meal and will make your own pizza for years to come.
I tried this recipe from Gourmet.com to create a classic Pizza Margherita, and made enough dough and sauce for a second pizza with Wild Mushrooms, Caramelized Leeks, & Zucchini. The second pizza is without cheese (don’t freak out), since I wanted to focus on the flavors of the vegetables and keep the second pizza light.
Wine Pairing: St. Francis Merlot ’07
Rule #1 when making homemade pizza: invest in a pizza stone. The differences between using a heated pizza stone versus a metal pizza pan are incomparable.