So instead I made a double batch of bread dough and baked three large loaves and saved enough dough to make a simple pizza for dinner. The pizza was topped with a fresh sauce made with chopped plum tomatoes from our garden, garlic, hot red pepper flakes, oregano, basil , salt and pepper and a little olive oil. The only other topping was the mozzarella.
Baked at 510°F on a pizza stone. Makes for a wonderful crust.