Pizza

Monday 7 May
Holt made pizza for the first time, which is odd since he's been making the family bread for the last fifteen years or so, and often makes focaccia (which differs from pizza in the way that one species of sparrow differs from another). But we had bought a hunk of pepperoni on spec, and suddenly it seemed the thing to do. A good quick meal, too, in its way, since you can make the dough up in about 10 minutes in the morning, leave it to rise in the fridge, then roll it out when you get home. Thirty minutes is all it takes to rise again. (Busy Moms, however, will still want to order in, the way God intended).
We topped two nice-sized freehand semi-rectangular pizzas with some tomato sauce that Barbara had made previously and frozen, then the basic mutz (American industrial mozzarella) and the pepperoni. Into the oven and onto the pizza stone (which really is great for breads) at 400º, and 20 minutes later our hard palates were hanging down in ragged tendrils. So you know it's authentic.
William and Shirley do this all the time for a great dinner party: big bowls of various toppings and they put the guests to work making their own dinner.