Day 43--Homemade Pizza

  Making homemade pizza is no small thing. I have made it twice in a row now--still learning. Yeast is just plain different over here, and we have a poor-quality oven. So the second time I made it, Ron worked up the grill and we put a pizza stone on it. The I made about 8 pizzas. The ones at the end, cooked when the stone had gotten very hot, were incredible. It turns out, the way to make pizza crunchy/crispy on the bottom but not just a crisp cracker all the way through is a pizza stone--that is the trick to making pizza! The other trick is letting dough rise for long enough. One recipe didn't even suggest letting it rise; a second one suggest a 30 minute rise time.  But the best one said at least three hours and let the dough triple in size. Now we're getting somewhere! This dough, when rolled out very thin, and cooked on a very hot stone is the real deal.