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As I mentioned in the intro to the Workshop blog I'll be covering a lot more than wood working here, including food. A couple nights ago I made us a couple small pizza's for dinner, I think they turned out pretty good looking (and I know how well they tasted!)

The crust is from the The Bread Baker's Apprentice . It's quite easy to make but requires patience since it needs to ferment in the fridge overnight and likes a good hour or two at room temp the day you make pizza with it. But it's a very simple recipe and freezes well for months. I like to make enough for six small pizza's (three dinners for us) and freeze what I won't use the next day. Next time we want pizza for dinner, I just pop the freezer bag with the dough into the fridge the day before to thaw and ferment and it's ready after work the next day.

I made one with pesto sauce, red onion, garlic, sauteed spinach and mushrooms - topped with mozzarella, fresh goat feta and some fresh grated Parmigiano-Reggiano. The feta and mushrooms are from one of the farmers markets I make a weekly trip to.

The other one was made almost the same but with the addition of some salami slices and with my own home made tomato sauce instead of the pesto.

They baked @550F for about seven minutes each directly on a pizza stone that had been in the oven for almost an hour. I tried something different with the dough this time, I subbed 10% of the white flour for whole wheat and I'm glad I did. The dough was noticeably easier to handle and shape than with straight white flour. The overnight fermentation really brings out a lot of flavor - this crust has a rich, almost nutty taste to it when you find a spot without toppings.

If you've ever given thought to making you're own pizza dough from scratch you really owe it to yourself to go for it. For less than $100 you can get the book, a good pizza stone, a peel and dough scraper which is all you need for this recipe, and most of the other ones in the above book, and I promise you'll be enjoying the best tasting breads and pizza's you've ever even heard of :-)

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