I try to bake bread at least one if not two days a week, on my days off. This past week I baked 6 baguettes on Tuesday, and three sourdough baguettes on Wednesday. I saved enough dough from the sour dough batch to make a pizza. I know I have mentioned it before, but giving the dough a chance to develop over two or three days really does make for a superior crust.
The crust is so good it becomes the star of the show needing nothing more than a few simple toppings. Last night's pizza was topped with just sauce, Bocconcini cheese (fresh mozzerella balls) and I had a few mushrooms that I needed to do something with. Sliced thin and sauted they were all we needed.