Swedish Steel

Hey, I've been personally trained by the best. So why does my pizza come out in the shape of Lichtenstein? Well, I wasn't "trained" by the best, but I did assist his "How to Toss Pizza Dough Like the Pros" class at Draegers a couple of years ago. Some of my friends might recall my hastily organized "Pizza Party" the day after, with all the leftover fresh dough and the best pizza sauce your unfortunate self has never had the pleasure of tasting.

My taste in pizza is very simple, less toppings, go easy on the cheese, but do not skimp, under penalty of death, the sauce. In fact, throw in some extra. I remember engaging a deep, philosophical, passionate, yet friendly debate with Jimbo's GF, now his lovely wife, regarding the merits of extra sauce. She's a less sauce, more cheese kind of person. Our debate ultimately came to a "agree to disagree" resolution, but I think I'm ready to take her on again. Watch out girl.
So, the above pic is simply my first pizza this evening. I made two yesterday, one a Pizza Margherita (Tomato, Cheese, Basil, - Red, Green, White of the Italian flag), and a half mushroom, and half mushroom /anchovy.
Both came out great, yet, in the shape of those newfangled Eastern European countries that were invented after the fall of the Soviet Union.
So, let's take a look: Here's my second pizza this evening in progress.

Toppings: Basil, Pizza Sauce, Fresh Mozzarella, and Feta


So it's looking a little like Missouri. Good enough.

Here's it sliding in the oven. The pizza stone is obscured by the paddle.
















And then done! Next to Lichtenstein!