Your Search Is Over

That's it. It's done: your search for the perfect pizza crust. Possibly for the perfect all-around pizza too.

The Muse and I love to cook, and we try each Saturday to make something new. Often, this involves sifting through the wonderful archive of recipes and reviews at Epicurious.com, which culls various cooking magazines.

Not long ago, the Muse discovered this gorgeous pizza.

Pizza Bianca with Goat Cheese and Greens

A simple white pizza. Goat cheese, mozzarella, Swiss chard and a bit of garlic. Some flavored oil for the crust.

We've made it a number of times since discovering this recipe. The dough is particularly good, and very easy to make--though you need to budget time to let it rise. For example, six hours. But that makes for a really nice weekend pizza. You get the dough going in the morning or afternoon and you'll have an outstanding dinner.

The crust is light but not too thin, not too crispy, but certainly not doughy. It's easy peasy to work with. It looks like the sort of easy-to-work-with dough you see on cooking shows, the sort that you see and wonder what you've been doing wrong all these years.

Wonderful stuff.

And we recommend you leave an inch or two around the edge just to brush on the pepper flake and garlic-infused olive oil. The dough is just so good. Like any really good pizza, you don't need to make it edge-to-edge cheese. You want to taste the crust too.

We made this most recently on Christmas Eve while visiting my parents and grandmother in Illinois. Wonderful time, and wonderful food.

RIDICULOUS NOTE

When we grocery shop at the Rainbow in Saint Paul's sometimes dodgy Midway neighborhood, we use the self-checkout line. The chard we buy for this pizza rings up as Swiss Chardonnay.
-cK