I've been making dough every few days and then we've eaten pizza for dinner every night for the last 3 weeks. Here are just a few. The last one was simple - just fresh mozzarella, percorino, a teeny bit of sauce, garlic and basil. It was maybe, just maybe my best yet. Either that one, or the soy chorizo and sauteed onions... strangely, it was super duper good. This last dough was made with King Arthur bread flour, instead of the Caputo 00 I've been using. It made for a similar dough, with a great stretch, that charred and browned even in my seriously weak choco brown 1970s electric home oven. Next up? A blend of the two. And I've got a starter from Italy!
