I'm sure I've posted before about Guy's pizzas. If not, he made two scrumptious ones today for lunch. We used the Mark Bittman recipe, and ended up letting it rise in the refrigerator for about 40 hours, since we made the dough Friday night.
We made one with red sauce, meat and veggies, and the other with olive oil, kosher salt, and veggies. We'll be eating the leftovers for dinner tonight. The new pizza peel and the unglazed tile we purchased from Home Depot a few months ago worked well. Guy makes the pizzas on parchment paper, then transfers them to the pizza stone using the pizza peel. After about five minutes of baking, he uses the peel to remove the parchment paper. He's a pro, but I look forward to eating more pizzas as he "perfects" his recipe.
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