Pizza

Friday night is often Pizza night in our house. This one is a favorite: Tuna Pizza Basic Pizza dough (I used 1/2 cup SD starter but spiked it with 1/2 t of fast acting yeast, 2 cups flour, 1/2 t brown sugar, 1 t salt, 1 T olive oil) Fresh mozarella (dried with paper towel then cubed then a quick whir in the food processor) some basic tomato/oregano/garlic/basil sauce, about 1/3 cup 1 can quality imported solid tuna in olive oil (spanish or italian) flaked into uniform 1/2' pieces, not too small 1 can flat anchovies 2 T capers (rolled in paper towel to get rid of excess moisture) 10-12 strips roasted red pepper (rolled in paper towel to get rid of excess moisture) 1/2 cup pitted Kalamata (rolled in paper towel to get rid of excess moisture) Notice a theme here...too much moisture is the enemy of good pizza, go easy on the sauce and dry wet ingredients where possible. In addition, I open the oven half way through baking and mop up excess moisture off the pizza by blotting the surface with paper towels. It is still a very juicy pizza but I avoid soggy bottom and side crust disasters! Preheated 500 oven (rained last night, no outdoor grilling) Building the pizza (and i believe in the hand form approach over the rolling pin) in this order: crust, cheese, tuna, anchovies, sauce, red peppers, olives, capers. Slide it onto the tiles: 12 minutes later, lets eat!