I can't decide if it was an insult or a compliment, but the family said that the pepperoni, shallot, and black olive pizza I cooked in the kitchen oven last night was the best one ever. It WAS good. I used one of the Pasteur Red doughs. No pics, it didn't last long enough.
This morning I made foccacia for church. 3 loaves, one of each dough. I cooked them in a thick layer of EVOO and the bottoms came out great. All have sea salt, coarse black pepper and Cantanzano herbs, along with Sarvecchio cheese grated on top..
1. K1-V1116 ADY dough, green olives, capers.
2. Plain ADY dough, black olives, capers, shallots, and rosemary.
3. Pasteur Red dough, roasted peppers, yellow cherry tomatoes.