After my bout with Mexican potatoes, I took the familiar path this evening and cooked up my outstanding World's Best Pizza. I'm not much into photographing when I am cooking but I'll pull some leftovers from the fridge and image them tomorrow.
My pizza is based on Italian bread dough. flour, water, olive oil and fresh yeast and a pinch of salt. I don't let it rise. I roll it out and put it on a sheet pan and then into a cold oven. I set the temp to 450 F, set the timer for 15 minutes and then start the oven. After the par baking I drizzle the partially cooked dough with olive oil and add marinara sauce, basil and garlic powder. Then I arrange pieces of sauteed Italian sausage, then onion, avocado, tomato slices, bell pepper. Then salt and pepper and finally a good covering of mozzarella. The pizza is about 3" thick. By now the oven temp is over 400 and it goes in for its final 15 minutes. World's Best Pizza. We washed it down with Bass Ale.
