Hand-mixed a 1500g batch of dough on Monday.

After the last stretch and fold the dough was

divided into three containers and refrigerated.

Early Tuesday morning I took one of the containers

out of the fridge and left it on the counter for over two hours.

Baked three baguettes and one little round.

One of the baguettes was too long for the

stone in the CSO so I had to cut a piece off one end.

Reshaped into a small round. 

Later in the afternoon, I took a second container

out of the fridge and turned that dough into two

pizzas for dinner.

Moe and I shared our usual.

Sausage and Mushroom

and I made Matt his favourite 

Greek pizza.  

The Greek pizza is topped with fried cubes of potatoes

that are seasoned with fresh garlic , oregano

and a squeeze of fresh lemon juice.

 Potatoes can be fried or roasted.

Artisan Bread Dough Recipe

Pizza Sauce
===========
After playing around with many different pizza sauces over the years this is the one that I  settled on as my favourite. It is an uncooked sauce with lots of flavour. 

1 –  28 oz can quality Italian Tomatoes
2 cloves of garlic
Fennel seed (optional)
Oregano
Basil
2 to 3 Tablespoons olive oil
Salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.

NOTE: I use a stick blender and blend all of these ingredients right in the can.