It wasn't entirely successful. The crust is a little raw, and it didn't really rise very much. The dough wasn't really a success from the very beginning: the consistency was all wrong, and I had to add about a cup of flour more than the recipe called for. Even after that, my dough was still pretty gloppy. I might experiment with different crust recipes. But mostly the pizza is pretty good, and it really wasn't that difficult to make. I think I will pursue some further adventures in pizza-making, probably with different topping combinations. I'm thinking next time I might do my classic roasted root veggies with rosemary. It's usually a side dish, but I think it would work as a pizza topping. I'm also thinking about trying to recreate the delicious pear and pinenut pizza that they used to have at Pizza Capri. I was going to complain about how my tiny kitchen was really not up to the pizza-making task, but then I saw this thingie about Mark Bittman's crappy kitchen. Now, from that photo, it appears that Mark Bittman's kitchen is not quite as crappy as mine. We have similar layouts, but his microwave is mounted on the wall, while mine rests on the counter, meaning that my only available counter space is the bit in front of the microwave. Also, he appears to have a dishwasher, and I doubt there is a wall right in back of him, exactly where the photo ends, the way there is in my kitchen. My kitchen is officially 5X17 feet, and that's before the appliances go in. I doubt that his kitchen is a grand total of five feet wide. But the fact remains that Mark Bittman is a nationally renowned food writer, unlike me, and his kitchen is almost as bad as mine. He has the same problem that I do with his stove being too small to allow him to use all four burners at the same time. So there will be no more excuses from me.
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