Important things in between pot making: I've eaten homemade pizza two different nights in one week because I've found the best pizza crust recipe ever in the book below!
I've been making my own bread for a while now. I use a really easy no-knead bread recipe that you let rise for 18 hours and have enjoyed making different variations of white, wheat, rye, herb, fruit and nut breads. This book pictured below has taken me further into the world of bread baking. Now I'm exploring the use of a pizza peel to carry the bread dough or pizza to a preheated baking stone. It has changed my life! I make a big batch of pizza dough and take off what I want for that night, bake it, and refrigerate the rest of the dough, which lasts for about two weeks in the fridge before I want to make another. Only this week it lasted just a couple of days before I was craving pizza again! The loaf bread recipes in the book work the same way, you make a batch large enough for 4 loaves, let it rise a couple of hours, refrigerate it, then tear off a portion of the dough, bake and voila! Instant gourmet bread. It really doesn't get any easier than that.
The pizza crust I used from this book was an olive oil crust. Bon appetit!