We also buy dough from our favorite local pizzeria; a large dough ball costs $4, and we split in half to make two medium sized pies. Making a good dough is definitely the hardest and longest part of pizza, and contributes significantly to the final quality.
Ask your pizzeria if they have dough to sell; they go through a lot of it, often have lots on hand, and will likely sell it to you cheap! Going this route makes experimenting with different toppings easy; the results are never the same as a fully made pie from the same shop, but always delicious.
Calzones work great this way too!
Found this at the farmers market today, appears to be some sort of green onion/garlic. It sorta reminds me of both, or a cross between them. Smells sweet, fresh, and pungent. Can anyone tell me more specific info, such as a name or exact type? Also looking for suggestions for how I might best use it, or how to treat it differently than regular green onions.
http://www.flickr.com/photos/41532809@N00/5604452944/
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I was excited when I saw this posted the first time, but my god!, why so early!?
You realize that because you're on the east coast, the chat was at 6:30am here in (sleepy) California, putting listening in well outside the range of possibility :(