Delicioso!

These are the best so far! Top one's a veggie version, with artichokes, black olives and sun-dried tomato, bottom one is mild pepperoni, green chilly and sun-dried tomato. Both made using a slow ferment sourdough recipe I got from the Dan Lepard bread site forum. Cooking the pizzas on the maximum heat on a stone in the oven is, as ever, the key to getting a crisp base with aerated crumb structure while not losing some of the moisture from the dough. Slapped under a hot grill for 2 minutes to finish off the top, then served with fresh basil herb - delicioso!

Pizza vera!

Basta, here is the first product of the 'pizza by stone' technique which I've been itching to try for some time now. Basically you stick a nice thick tile (untreated and unsealed) in the oven about 4 inches below the grill and crank the oven heat up to the max. When everything is nice and hot, flick on the grill and slide your home-made skinny crust pizza under the grill directly on the stone.

The end result was yummy! Real thin crispy crust and bubbling mozzarella, I just oughta got some fresh basil to serve. Its definitely bolstered my pizza confidence and showed me that you CAN have authentic crispy pizza at home!