We covered the basics of dough preparation and handling explaining the nuances of how yeast and fermentation play a part in the process and also took a look at some recipes that broke away from the 'standard white flour' crust by incorporating added ingredients such as millet, flax, rye flour, whole wheat flour.
Using crushed tomatoes in a can we made a very good pizza sauce in about 90 seconds.
Toppings are always fun so we roasted some bell peppers, two types of mushrooms, and caramelized our onions. Using extra virgin olive oil and fresh basil and garlic we made a pesto sauce minus the nuts. That's what we used our squirt bottle for when the pizza came out of the oven.
Simulating a hearth oven was easy as we used large pizza stones in the deck oven and we accomplished the goal of a thin crust that is crisp on the bottom but soft on the top.
Fresh grated parmesan gave our pizza's a nice little kick along with the chiffonade basil.
