We had big plans for the Sunday of the Labour Day Long Weekend (how is it September already.....) that involved a visit to the Fall Fair in Barriere, and the first of two Back To School Dinners.
The Boy was up first for his choosing of the Back To School Dinner - The Girl gets the next Sunday which makes sense because of the loooooong gradual entry into Kindergarten, and also she couldn't care less about choosing a dinner, because she exists on air and baby corn.
He chose homemade pizza and brownies for dessert.
I wasn't sure what to do about the pizza dough - should I make it in the morning and hope it didn't over proof? Or should I chance that we would be home early enough from the fair to make the dough right before dinner?
I decided I better not leave the dough to chance and that I should make it in the morning, and I turned to the internet to find a slow rising dough that could wait all day for us.
Introducing a new favorite here - the Now or Later Pizza Crust!
This is a super simple dough that you mix, let sit on the counter to rise for 45 minutes, then pop it in the fridge for up to a day and a half.
The recipe, from King Arthur Bread, had an optional ingredient of "Pizza Dough Flavor" so I tossed in some mixed Italian spice and some extra basil and oregano. It added a nice flavor and a pretty design to the crust.
We made a ham and pineapple - The Boys current favorite pizza, and a salami, green pepper and black olive.
They were delicious and the crust was crispy - pretty darn crispy - so if you aren't a fan of super crispy, watch your baking time.
The dough was a hit and I'll be keeping this recipe close for an easy weeknight dinner.