Just what I need. Thanks for your post and I'll try to get some pics of the result. The recipe i followed omits sugar and oil. I added too much water, in retrospect. Plenty of time to rise though, made it at 12 and probably goong to use it at 7-8 ish. Lazy saturday with plenty of time for cooking and reading, yeah!

Better try at 200 Celsius. Unless you like your pizza like this.

oops...yes. Funny we do everything in metric these days, but not cooking temps.

Haha, good to know. I read a lot of conflicting reports on baking temps. Some culinary writers recommend turning it up to 11 (300 c for my oven, that's the max) since real pizza ovens operate at 450 c+, whilst others argue for more careful settings. Ah well, I'll just follow the recipe (12 mins at 275 c) with a close eye on the oven.
also, I decided to spice up the sauce with garlic, pepper and caramelized union, with a lil' cup of wine mixed in.
http://farm9.staticflickr.com/8532/8...07462958_b.jpg
Untitled by ctjr, on Flickr

I like pizza at 425, on a perforated pan, with well drained petite diced tomatoes instead of sauce. Sausage, cheese, and mushrooms to taste, 22 mins.

I put all sorts of stuff on my pizzas (sauteed spinach, homemade Italian sausage, mushrooms, olives, buffalo mozzarella, red onion, etc) but almost never tomato sauce. Some diced, seasoned and drained tomato is enough. I typically make very thin and small pies and start by brushing olive oil mixed with roasted garlic on the dough. I use a pizza stone and set the oven to 450F. I use a little fine cornmeal on the stone. It takes mere minutes for a little pie to cook.

Here was my makeshift pizza station the last time I made pies. The dough is a real star in this dish so I'm careful not to go overboard with ingredients.

http://farm9.staticflickr.com/8332/8...c82a5666_b.jpg

Work sucks. Work on Saturday sucks more. But, it could definitely be worse than arriving at 8:30a to biscuits & gravy, scrambled eggs and blood marys. Yeah, the clock says 12:20p; it's my second. This is very stressful work.

http://farm9.staticflickr.com/8528/8...52738f29_b.jpg

Good thing I checked this thread this morning! It'll be done in about 5 minutes ...

http://www.mijnalbum.nl/GroteFoto-TOJANCFQ.jpg

http://farm9.staticflickr.com/8240/8...36310d25_b.jpg
Untitled by ctjr, on Flickr

With a little help from here and elsewhere online, it turned out great. Now posting in a stupor from overeating. Holy **** this works. The dough was slightly too sticky, but for the rest, perfect. 12 mins. at 275 c was fine.

It's right-side-of-the-pond pizza day! Nice work, fellas.

Thanks! Nice bloody mary you have there, too. And an extra monitor just for BFC&V! Funny, these time
differences.

on the tomato sauce: I'm a great lover of pizze bianche and I usually try to be "that guy" that snobbishly orders them at nice pizza places, just to show off to my mates that I've been to Italy once or twice, but for my first real try at fully home made pizza I tried to stay close to the Neapolitan archetype of tomatoes, mozarrlla and basil :)

Pizza Marghareta. (represents the Italian Flag.)

That's the one. I made zabaglione for desert too, but that was gone before I could blink. Yum!

That sounds nice, especially the Zabaglione part.

First of all: thank you Bibimbapman:)!

My daughter is a vegetarian and I am some sort of an almost no meat eating omnivore. That means: lots of eggplant on the menu.
Caponata is a sweet-and-sour Sicilian dish, tastes best the 3rd day!

http://farm9.staticflickr.com/8236/8...96865c92_b.jpg

Great looking dish. Got a recipe for this one?

There are lots of great vegetarians dishes. Now that it's winter and not too many local fresh vegetables, I tend to meals like the Vegan Meatloaf (actually a bean loaf..)
http://farm3.static.flickr.com/2616/...00d8c2fc_o.jpg

Recipe here

Every Siciilian has his own secret recipe for this one, is what they say, and don't ask if you want to live.

http://talesofambrosia.com/2011/07/1...for-chocolate/

Wow.. great way to present a recipe and I adore the fancy plates.

Change things up a bit....Chicken Chili. Unfortunately after this simmers, all the pretty colors are gone. :(

But it tastes great.

http://farm9.staticflickr.com/8244/8...b23b8b07_b.jpg
Red's Super Bowl Chili by CV6Enterprises, on Flickr

I like this thread. Maybe it's because I like food.
This was brunch today.

The yogurt is plain and contains honey, sunflower seeds, strawberries, walnuts, and freshly shaved nutmeg. It's one of my favorite ways to have yogurt. The sausage is a mild chorizo
There's a pumpkin spread on the English muffin that I picked up on January's century with rhm.

http://www.bikeforums.net/attachment...7&d=1362968172

http://bikeforums.net/attachment.php...hmentid=303637

Those Pizzas all look great. We had pizza this weekend, not the usual pizza though, we tried something different. It was called red pepper pesto and goat cheese. It was another thing that I have never tried before.

I have to say, all this new food I am trying has been an eye opening experience!

That looks really good. What are the fleshy pink colored items to the left of your plate?

Nutmeg in the yogurt? Gotta try that.

That's a peeled, sectioned and sugared grapefruit.

One of my complaints about grapefruit is that you don't know which kind you are getting until you peel it. Some are very sweet, but some can be bitter.

Ah, I never thought to eat it that way! I've always used the cut-in-half spoon method. I don't know why it never occurred to me.

I do love grapefruit though, no sugar. Sweet or bitter is fine with me, I seem to like them all.

That's a model breakfast there, Tim. Nice!