I started the dough for this yesterday, 2 cups of bread flour, one cup water, 1/4t tsp yeast, a pinch of sugar and a dash of salt. It was pretty well inflated by noon, I dumped it into a pizza pan and massaged it into shape while the oven preheated to 425-ish. It par-baked for eight minutes and then I pulled it to furnish with toppings. I had some leftover roasted plum tomatoes that went on first in lieu of a sauce, sprinkled on shredded mozzarella, sparingly, and then piled on the meats. Italian sausage, already browned and drained, crispy bacon pieces, fried ham, and prosciutto that was tossed in the bacon grease to brown a bit.
Mrs J’s side got pickled
onion pepper rings, I added mushrooms and chopped ripe olives. I gave it another sprinkle of mozz and slid it back into the oven, it needed another ten minutes or so. It must have been better than usual because Mrs J went on and on about how good it was. I thought it one of my better efforts – she wasn’t just blowing smoke.