Baked Pizza twice in the last couple of weeks. 

Started with a 1000g batch of dough.  

Matt picked enough basil from the garden to make a pesto sauce and his pizza was artichoke and pesto. Didn’t get a picture.

And I baked two “Rachetta” pizzas. 

Gave Moe the first one to start while I got the second one on the grill to bake. 

Both with Italian sausage and mushrooms and I used Fior Di Latte, 

a soft cow’s milk mozzarella.

Pictures are of the second Rachetta pizza with a slice of the first. 

The crust was so good. Especially for a same day dough.

The next two pizzas were made with 

a sourdough crust. 

With Mushrooms and olives.