Oh man this pizza is making me hungry

Let me start by saying this pizza is the best thing I've made. Abbey agrees. I've made this recipe three times, and each time it has been a crowd pleaser.

It begins with the dough, the most important part of a pizza. If you put great toppings on a piece of cardboard, the pizza will disappoint. I use the same recipe I used for my Pain a l'Ancienne baguettes. Instead of forming them into baguettes, I toss them into a pizza dough as thin as possible.

Once the pizza dough is formed, I apply a thin layer of olive oil, then a thin layer of my homemade pizza sauce (just a thick basic red sauce). For toppings, I really like fresh mozzarella, a little goat cheese for some bite, some italian salami, a sprinkle of black olives and some aromatic basil.

Once assembled, the pizza goes onto my pizza stone in the HOT HOT oven. In about eight to ten minutes, the crust is golden brown and the cheese is bubbly.

The hardest part is waiting for the pizza to cool before stuffing it in my face.