We're recovering now from our afternoon pizza party. Man, it was awesome -- made 6, 12-inch pizzas, 5 with traditional tomato sauce, one with pesto, all were awesome. The 5oz Lancelot/11oz Bread Flour recipe is really excellent -- the crusts were very flaky and crunchy. Several of our guests had not had cracker-style at home before and loved it. Did all the parbaking starting at noon, finished that up at 12:30, used the leftover dough scraps, salted lightly and chopped into squares, for crackers to go with the salad. Guests arrived at 1:00 and we started baking the pizzas at about 1:30 -- preparing the parbaked crusts ahead of time worked exceptionally well -- I was able to bake four at once in our 30" oven and convection/microwave, all at 450 degrees F. We always let the guests assemble their own pizzas, in this case a 12-incher per couple with two "wildcard" pizzas I made up.
One of the guests is typically a picky eater, and we were amazed that he went back for seconds!
I grow fig trees in pots, and made fig bars (like Fig Newtons) for dessert, which were a different kind of thing, plus vanilla ice cream with cherries from my cherry tree.
What a great afternoon -- and I have a few leftover slices of pizza for lunch this week!