Pizzapizzapizzapizza
Driven by peerless ennui, I have started to make pizza from scratch.
I'm using S. John Ross's recipe, if that means anything to you :)
My first attempt: Pizza Margherita, with fresh basil leaves, baked on my shining new Baking Stone:
Verdict: Yum! Bottom of crust nicely crisp, but on the whole Too Much crust; very bready. Fine if you like that sort of thing, but I eat enough bread.
Second attempt: Pizza Margherita...with BACON!
Used half the amount of dough this time, and got nicer thinner crust. Still room for improvement...as soon as I finish eating omnomnombaconomnom