Looks Familiar

Lunchtime. What should I have?

Here's a thought. How about PIZZA?

More

Delicious, amazing, cheesy, SUBLIME.

Heaven must be like this.

I was tired of farting around with low-gluten flour and cake flour, so I dumped a heaping teaspoon of gluten in my flour before blending it. And the crust was fit for the angels. Slightly tough outside, tender and chewy inside...divine. I feel like writing a haiku about it

I put cheap Badia oregano on one side of the pie and McCormick on the other. I felt bad about criticizing Badia publicly without being totally sure it was inferior. But I was right. It has a sour edge to it the McCormick lacks. Not a big deal if you go easy on the oregano, but I would save Badia for brining lechons and use better stuff for pizza.

I really like Kalamata olives on pizza. And now that I've found a place that sells them pitted, they're a breeze to use. Also, I'm more convinced than ever that thinly sliced toppings are the way to go. I made a pizza with thicker chunks of stuff on it the other day, and it wasn't as good.

I guess I better freeze this damn sauce today. Thank God it's the only brand I have to order online. Stanislaus Super Dolce is just fifteen minutes away.