I knew there was a reason I always ordered pizza from Rubinos. It’s because making pizza at home, if you have no prior experience working with dough, can be one of the most frustrating kitchen experiences you can have.
Where did all that flour I just put on the counter go? Why is this ball stickier now than it was before I added the flour? What is going on here?!
The worst part? I have two more pizza recipes to get through. I’m either going to screw ’em up, or go pro by the end of the week.
But first, check out how bad I screwed up Week 17, Meal 1: Fresh tomato, ricotta, Parmesan and arugula pizza after the jump.