I decided today that I had to get the pizza "down," so to speak, so I started with the dough, paying a little closer attention to the amounts of flour and water, and waiting for the yeast to fully pitch before tossing it into the mixer with the flour, and letting the dough properly rise for a full hour before baking. The toppings, as usual were simple--gravy (that is what we always called tomato suave at my house), Parmesan, cured black olives, fresh Greek oregano, and tallegio. I set the timer on my preheated oven, and low and behold...it came out quite good! We cannot rush these things, lesson learned, and I assure you I will continue that same practice because the lofty dough was just right.
Sorry, late again with this post. As I mentioned this new kitchen is kicking my &$)!?, but I am getting there.
Going to tackle beef stew tomorrow...it will be ready to go home on Tuesday, so pop in and grab one for dinner with a bottle of Cabernet Sauvignon.