Antonia had started the dough earlier in the afternoon and had given our friends the yeast hours and hours to rise. More than double, for sure. It turned out to be a blessing.
We ransacked the garden and our pantry to find some toppings. I had (as pictured above) grilled onions from reva, roasted garlic, and spinach from our garden. Antonia had the onions and spinach, plus chicken that I made 2 nights ago (balsamic-honey) and a fresh tomato. Both were wonderful.
The picture above is the pizza in the oven - on its way to becoming dinner!
The pizza was really good: Here is the finished product. Next time maybe a little bit of olive oil on the crust to get it to brown a little bit more, but beyond that, it was damn good. It reminded me of Roman pizza (the best roman pizza, in my opinion, comes from the pizza stand at the entrance to Spagna station, next to the Spanish Steps. Pizza Marco, I think).