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.

What I Did on My Summer Vacation-Day 5

Best. Pizza. Ever. We found this at Serious Pie in Seattle; it's part of Tom Douglas' restaurant empire in that city. At 3:30 in the afternoon, the place was packed. This is the gold standard, with a light but chewy crust and delectable choices. My order was topped with chanterelle mushrooms and truffle cheese. Perfect!

We were tipped off to this place on Day 4 of our vacation by a chance seating at a Portland wedding next to Blaine and Cheri Walker, owners of the 42nd Street Cafe, tucked away in the southwest corner of Washington state. We regretted we didn't have time to detour there, too.