Pizza

Last night, pizza and beer. I made the dough, but the lame hippies at Whole Foods had a box of whole wheat pastry flour dressed up as regular pastry flour. It sucked.

The toppings were good. I made a simple tomato sauce with garlic, herbs, and diced tomatoes. Added parmesan, sliced onions, and prosciutto, then mozarella.

I'm going to try it again with a couple of alterations. This time:

* real, non-hippie flour.
* dry mozarella instead of fresh
* cover the dough in olive oil once it's rolled out
* cold toppings

It might help to have some kind of larger spatula to move the pizza from the prep board to the pizza stone.