Doughboy

Did I just spend three weeks on the East coast with the boys and loads of family? Yes! But for right this minute, let's talk pizza.

The dough recipe: Bread Baker's Apprentice
The toppings: an amalgam of simmered tomato sauce from the other night plus a dose of fresh tomatoes and onions pureed till smooth, fresh mozzarella, basil leaves, and dried red peppers
Temperature of the green egg: 650F

Both of us had a craving for Neopolitan pizza, and being nowhere near Italy this was our best bet. The dough was a little slack after 2 hours second rise on a hot summer day so it wasn't exactly toss-able. A little too thick but not too bad.  Six minutes on the grill, then cut up and devoured. 

 Before cooking

After cooking

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In other topics, Jeff and Suzanne brought us this sun after a trip a few years ago. It hangs on a tree outside the kitchen window, and on certain sunny mornings the light actually bounces off of the back of it onto the tree and gives it an elfin glow.