Pizza, Take Two

When we made pizza with the new - ta-da! - Kitchen Aid, we ended up with enough crust for four servings, so I popped the extra two into a baggie in the fridge for later.

What went in had lots of elbow room; what came out was plump and filled to the corners. The baggie nearly burst overnight, as that dough kept rising even in the chilly fridge. Because it smelled yeasty and a little sour, I had high hopes for the flavor.

So, we had pizza again the second night. I punched down the dough, rolled it out thinly again, and slathered it this time with a more traditional mixture of tomato sauce and tomato paste with plenty of oregano mixed in, then topped with mozzarella, slices of dry salami and sautéed mushrooms.

Abbondanza!

Sadly, the sour smell wafted away in the oven and we were left with a similar taste to the night before, but the texture was a little better this time, more elastic and crisp-chewy than the first night. If I use this recipe again, I'll make it a day ahead. But, I'm in the mood to go searching for The Perfect Pizza Dough, so I'll be trying others, keeping this one as a really, really good fallback. There are worse fates than new pizza recipes to try.