Pizza update

As promised, yesterday we went for Round 2 of the quest for perfect homemade pizza. We used the remaining 3 balls of dough that had now been sitting in the fridge for 3 days. Aside from that, the only other modification we made on this batch was that we let the dough rest for about 15-20 minutes after shaping, before putting it on the grill for the par-bake. Oh, and I also kept it covered under plastic wrap during that time.

I don't think either of those factors made much of a difference. Here's the second pizza (the first was eaten before I could get a pic):

As you can see, we decided to put meat on this one. It's the bulk Basil Chicken sausage from New Seasons, accompanied by some goat cheese and arugula from the Beaverton Farmer's Market.

In case anyone is interested, this is what the pizza dough looks like after it's been par-baked. This is the point where you'd put your toppings on. Quick! The poor thing's all naked and vulnerable...

The final pizza we made took advantage of the remaining sausage. There was quite a bit left, so I loving called this one "The Meatzza". We both agreed that these were much tastier than the first batch of pies, but then again, these had meat on them!

And since I'm such a carb-o-holic, I also made Earl Grey Biscotti. It doesn't taste as strong as I'd like, but that won't stop me from eating them!