Awash in the fruit of the vine, I opted to turn to my trusty pizza peel. While it may not look it, above is a classic margherita pie: fresh mozzarella (not buffalo, unfortunately), yellow heirloom, olive oil, basil, and a sprinkling of parmagiano reggiano.
The above crust components of this pizza were stellar. The tomato, needing only some sea salt and olive oil, turned into a sweet counter to the rich mozzarella and the piquant parmagiano. Seriously dank.
Once again though, a heavy hand resulted in a slightly soggy center. I also probably pulled this dough a little too thin in my zeal to expand the surface area for the amazing toppings. Restraint, my friend, is a man's arch nemesis and his best friend.
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