Viva Italia!

We have pizza on the weekends, and it is usually a pizza that we make at home.  Ryan is the pizza master. I think he has a pretty fantastic dough recipe already.  We use cornmeal because we can't get semolina out here, and the flavor is wonderful.  A little thicker than New York style pizza, but I don't mind that too much.  I especially like it when he remembers to dust the crust with a bit of garlic powder for a little something extra!

Every now and again he likes to mix things up and try something different.  When the something different materializes into great pizza, I am happy.  When the something different means that we can't eat pizza at all, or we have a diminished quantity to enjoy, I grumble to myself, "If it ain't broke, don't fix it!"  Sometimes, the "something different" is merely a new technique, as on tonight's occasion.  Check out pizza sensei: