Happy Pi Day!

My day job is all about science and math...so of course I'm going to celebrate Pi Day (and if you consider that 3.14159 rounds to 3.1416, then hooray! Today is 3/14/16).

My good friend introduced me to Pizza Limone and a tasty pizza pie made with prosciutto and blackberry. I already know I like ham and pineapple (and pepperoni and pineapple)-and I like this one even more!
 
 I made the dough using the 60-minute bread dough recipe this morning before work and left it in the fridge. After work, I divided it into 3 balls and made 3 "pi"s. For the first pie I used olive oil as the sauce. The second pizza I used bottled marinara sauce. The last pizza I made with some pepperoni and pineapple. My favorite was the olive oil one, with the super-thin crust.
 
 I baked it at 475 on my pre-heated pizza stone for about 8 minutes (keep an eye on it if the crust is really thin). Dust the bottom of the crust and the baking pan with cornmeal to prevent sticking. I didn't have any fresh basil, but it would be delicious to put on after you take the pizza out of the oven.

Dough
2 1/4 c. flour
3/4 T. instant yeast
3/4 T. salt
1 1/2 T. vegetable oil
1 c. hot water
Cornmeal for dusting under the crust

Mix all the dry ingredients together in the KitchenAid, then add the liquid. Mix it up still it forms a wet, sticky dough. Let it rise on the counter for about 45 minute (or like me, in the fridge for 8 hours).

Toppings 1 oz Prosciutto per pizza
Olive oil and garlic (or marinara sauce)

Mozzarella cheese Blackberries (tossed with a bit of sugar)