First pizza of 2020, Last Pizza of 2019. Normally, I use the Roberta’s pizza dough recipe from the New York Times cooking app. I have tweaked it to my liking. Stuff I picked up from from Guy Fieri’s Triple D’s pizza guys. Speaking with an Italian journalist one day and just plain old experimenting. I let the dough slow rise in the fridge for pizza I am serving the next day. Bringing it to room temperature on pizza day. It works. I always double the recipe so I can have dough for the next pizza day. My go to quick pizza dough when I am too lazy to make the Roberta’s dough is Laura Vitale’s recipe. January 2020 pizza is Laura’s recipe. 00 flour is a must. I used AP flour yesterday, I was not happy with the feel of the dough. My husband liked the taste of baked pizza dough. The recipe says two pizzas. Next time, I will cut into four balls. The pizzas were too big for one person. I will also work on tweaking this recipe. Where I went wrong on the January 2020 pizza, it 2 more minutes for color. January 2020 pizza toppings, onions and Monday’s chimichurri sauce December 2019 pizza topping Bacon,asparagus, garlic, onions, prosciutto, arugula and basil. #pizza #organicflour #homecooking #homrchef #queenskitchen #brooklyngirlqueenskitchen #brooklyngirl #freshmozzarella #prosciutto #organicfood https://www.instagram.com/p/B7QldU3nWF1/?igshid=h13cjus3za6c