Pizzathon

Here I go again: I made EIGHT PIZZAS again this afternoon.

Faithful readers will recall that I did this once before. That time it was a huge deal; today, not so much. If all the prep is done carefully, it's a bit assembly-line-ish. Of course, the dough has to cooperate. Sometimes it becomes difficult to handle, for reasons unknown. It develops holes, doesn't want to become round, stuff like that.

But today all went well! I made several tomato-sauce based pizzas and several goat-cheese-feta pizzas (no tomato sauce).

That should be good as emergency snacks for at least a couple of months.

That ingredient prep tray is invaluable

One dough enough for four pizzas. From the pizza joint at Atwater Market ($4.50 ea.)

Divided in four.

Pretty round!

Brush on olive/truffle oil.

#1 ready to go in the oven at 550°.

"White" pizza ready to go in the oven.

"White" pizza #2

"White" pizza #3

Hybrid #4

The Works: Tomato sauce, ham, Genoa salami, red pepper, red onion, garlic, mushrooms, olives, Old Amsterdam Gouda, Maréchal du lait crû, Pecorino Romano, Parmigiano Reggiano, Mozzarella di Bufala cheeses, basil, oregano.

Whew.