LOL. Didn't say I ate it. And, no idea why I said CC, I meant Clam Spaghetti.

And unless I was nextto the ocean and pulling the stuff out myself, OR I was hosting a state dinner, I couldn't really see using fresh stuff for this - it would make a cheap and simple dish into a $50/per plate meal.

so that's my pizza. topping is fresh steamed spinach with charlottes and garlic, fried mushrooms and pancetta. of course mozzarella and tomatosauce. actually we're doing this every sunday, with varying toppings.
the dow is pretty simple, the most important thing is the super hot oven. it's about 300° C. whatever this is in your funny scale.

"dow" = "dough" and COOL. Excellent detail shot, by the way.

oh yeah thanks, now as you wrote it...

and thanks, I just figured out how to use the super makro function of my camera the other day.

ok, now what does "charlottes" equal? A female victim of berliner's, thinly sliced? or are they shallots?

I remember seeing them as pizza toppings in germany, so I glazed it over. Shallots, I think.

oh, I forgot to explain. you're right, I use to have some air-dried an sliced girls in my fridge for special occasions. you can replace it with these smaller french onions, when you have some pancetta to have at least some meat on it.

I've run into all these great dessert recipes and I've been bored as hell lately, so I've stacks of butter in the refrigerator and a plan to keep a portion or two and give the rest to my family so I don't eat entire tarts, pies, whatever. First up, strawberry/blueberry shortcake with balsamic pepper syrup with homemade vanilla bean whipped cream.

Dear God, I just tried to bite the monitor. That looks amazing.

Thanks! It came out well. I'm trying not to have one for breakfast...

Having it for breakfast beats having no breakfast.

That looks amazing. And with all that fruit in it, how bad can it really be?

I went with egg and cheese for breakfast, but you're right, I probably didn't save any calories / fat by doing so, except the biscuits are so flaky and buttery it would have been hard to not just grab a second and eat it plain before giving them away. Not that it matters... I've got a lot of butter and free time.

butter in the fridge is a must.

most definitely. ...and i have delicious, delicious plans for it.

my new pickup line.

i love you for picking up on that

All right, I'm happy with my pizza sauce, my pan crust, and my thin crust. Tonight I'm doing a ligurian foccacia crust. This pizza obsession might be out of control. Berliner, what's your crust recipe, looks delicious.

My lady was feeling down all day, so I made traditional comfort food to try to make her feel better: Favorite meatloaf recipe (by far the best one I've ever eaten), mashed potatoes (made with a ricer, the ONLY way), and fresh silver queen corn. I'm still overstuffed after 3 hours.

No pics tentoze? I do a beef and italian sausage meatloaf with bbq sauce in a cast iron...

berliner, that pizza looks amazing dude.

tentoze('s lady) wins

Your gonna end up like Jimmy Kimmel and build a wood fired pizza oven in your yard.

Margaret took a pic and put it up on facebook while I went on a beer run to the Kangaroo , but it doesn't come across well. It's not "presentation" food, it's eating food.

for two pizzas (or pizze if you will) I take

180g all-purpose flour (for me it's 550er wheat flour, which is used for bread instead of the cake flour typ 405)
~ 5g fresh yeast, solved in a small glass or cup of water (maybe "cup" is too much a fixed measure for you, it's a bit less than 0,2 l), pretty much exactly with 30°C which is the best environment for the yeast to "live"
a bit crushed sea salt
a dash of olive oil

pour the water into the flour but not all at once. then knead, at least 10 minutes, better 15 minutes. it must turn into a not sticky but gummy dough. I'm sure you guys know that already.

after 45 minutes, in a warm environment (again, 30°C would be awesome for the yeast, not warmer!), the dough should grow to double size.

the other thing is the oven. as I said, turn the oven up as hot as you get it. I use a granite board, something which is usually taken for "tiling" your floor. this is in the oven all the time.
then roll the first half of the dough out, as thin as it gets. it should fit in the oven though... put it on a non-stick baking paper or whatever it's called and throw the toppings on it. then put it onto the stone board (or whatever you have in your oven). it takes around 5 to 10 minutes and it's ready.