It has the ability to turn this flacid concoction
into this beautiful pizza.
Here's how the magic happened:
The day before the magic happened, Antonia had made a batch of dough - a dough different than our usual pizza dough in that it had a little bit of sugar and less kneading time. Both of these made for the most delicious pizza dough I have had in... a week. The Trader Joe's dough is really good, too (but not as good as Toni's, of course).
On top of a batch of this dough, stretch ed out to fill our pizza pan (it's not a stone, but it works), went grated fresh mozarella, grated zucchini, and some finely chopped garlic. On top of that went a little bit of local olive oil.
Into a 425°F oven for 15 minutes.
[Note: The aforementioned 15 minutes is where teh magic happens.]
It was so good that anyone who would like to try it and shows up to my house will get a slice, even if I have to go out and buy the ingredients to make it.