Different Kind of Pizza

My friend Jeri introduced me to a book, Artisan Breads in Five Minutes a Day. The very wet yeasted dough isn't kneaded, and it can be stored in the refrigerator for over a week to be shaped and baked as needed. Yesterday, I used the last of the master dough recipe for pizza, too impatient to make their olive oil pizza dough variation. It will be fun to continue experimenting, but a first attempt provided a wildly puffy result.