Once nite while Brett was gone I decided I'd be trying out some of the homemade pizza dough that I'd been keeping in the freezer. This was the first time I was going to try one of the spare loaves of dough that I'd frozen, and had no idea what the end result would be like. I put one from the freezer to the fridge the day before, knowing I'd want to try this sometime soon. The dough had thawed nicely in the fridge, and almost seemed like it was trying to rise more, even though I had it tightly wrapped in plastic wrap and in a zip lock bag.
Unpeeled it from it's wrapping, dusted it with flour (was sticky from thawing), and set it on the stove, which was warm from pre-heating the oven at 500F for the pizza stone. Not much later I could tell the dough was definitely rising more - yay!
Patted it out, and decided to go really light with the toppings - didn't make it very big, and just put a slice homegrown Roma tomato and the last of the fresh mozz on top. Sprinkled on salt and pepper, and drizzled with olive oil. After baking (and after taking this picture), I tore up some basil to sprinkle over it.
The picture might be a little misleading - I don't think the pizza was even six inches across. The dough was small to start with, and I didn't pat it out very big. Granted, it got TALL - perhaps because it was still a little cool, and that affected the interior vs exterior cooking/rising? Not sure. It sure was a cute round-but-tall pizza! I really liked the added kosher salt - made it almost pretzel like. Turned out to be a great pizza - this is one of those cases where less is more - no sauce, no pepperoni, very light on the toppings. Good stuff!
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