ROFL what a great gif.

Btw, the crushed nuts really takes that fried rice to another level. Don't leave that part out.

LMAO awesome.

Love the arugula and prosciutto combination as well.

I like some sweetness with that as well, so I've done alternately a fig preserve "sauce" as well as carmelized onion "sauce" on that combination before. It's freaking awesome.

That does sound good. I thought about doing a white sauce, but wanted to try a new red sauce recipe.

Crust (two 12" - 14" pies):

1 pk yeast dissolved in 1/3 cup warm water and a pinch of sugar.

combine:

3 1/2 flour
1 t kosher salt
1 T sugar

Add 2 T olive oil

(From here forward, I used a food processor, but you could use a stand mixer or old fashioned kneading)

Mix in yeast.
Mix in 1 cup additional water.
Adjust flour/water until dough sticks together but isn't sticky.

Knead until a smooth dough is formed. (length of time will depend on your equipment)

Put a little more oil in a bowl, transfer the dough to the bowl, coat the dough, cover loosely, and allow to rise until the volume doubles in a warm spot, about 1 hour.

Punch the dough down, divide in two, and let rest for 10 minutes.

Sauce

I followed this.

http://www.melskitchencafe.com/homemade-pizza-sauce/

I'd add some black pepper, more garlic and oregano and go a little heavier on the red pepper next time.

Dig around on her site a bit, she has lots of good pizza advice.


Making the crust, assembling, and baking

Again your equipment will make a difference here. I used a pizza stone heated for 40 minutes in a 500 F oven. Alternatively you can make the crust on a cold pan and add the pan to the oven (450F) but it won't be as good.

This is how I did it with a stone. I used a cookie sheet with no edge as my pizza peel. I laid a big piece of parchment paper on the cookie sheet (thanks FMB!) I tossed, rolled pushed the dough out to roughly fit the stone. The most important thing is to get the crust an even thickness except for the lip. That is more important than the size or the shape.

Add sauce. I used quite a bit, over half of that batch of sauce on 2 pies.

For pizza 1, I topped with about 8 oz of freshly grated mozzarella, 2 oz of freshly grated parmesean, and 3 oz of cheddar. My wife likes a little cheddar on her pizza.

Then I topped with about 2/3 lb mild Italian sausage that I had browned in a skillet. Next time I would put the whole lb on there. Don't break the sausage up too finely.

Once the pie was assembled, it was a simple matter to slide the pizza and parchment paper directly onto the hot stone. It cooked in about 7 minutes. When it was done, I left the stone in the oven and just slid the parchment paper and pizza right onto a cutting board.

The second pizza took a little longer to cook because I didn't wait for the stone to come to full temperature before adding the second pie.

Grilled ribeye with roasted carrots and parsnips with grill roasted yellow and zucchini squash. Playing sucks, but everything turned out well.

http://tapatalk.imageshack.com/v2/15...b6a18f9969.jpg

Thank you cdcox! That looks amazing btw, FMB.

Ginger soy-glazed mahi mahi over brown rice along with chili-garlic butternut squash and brussel sprouts topped with goat cheese and pomegranate seeds.

Ribeye cooked perfectly

http://tapatalk.imageshack.com/v2/15...59495b1782.jpg

We're having the Mississippi roast tonight!

Floppy, check these recipes out, I have made everything from thin and crispy to deep dish, all with good results.

http://pizzamaking.com/pizza-recipes.html

Thanks brutha!

lamb shanks cooked in a tagine.....was awesome!!!!