Saturday has been designated as pizza day this week. For this bake, I am going to make my regular dough early Saturday morning, bulk ferment it for a couple of hours, then ball it and let it sit for another 5 or 6 hours to rise at room temp. If I remember, I will weigh the ingredients. I plan on 8ea 14" pies.
So far, I plan to make bacon, onion, and baby portobello mushroom pizza w/mozz and provolone, chicken fajita pizza (thin sliced, marinated grilled chicken breasts with green and red peppers, onion, and sauce containing cumin and cayenne) w/ jack, and probably some type of Italian sausage with spinach and cherry tomatoes with mozz and feta.
I plan on making my normal sauce, but will up the basil and sugar quite a bit. For the chicken fajita pizza, I will start with tomato sauce, Mexican oregano, cumin, cayenne pepper, and probably some hot paprika on top of the normal ingredients.