Pesto, tomato sauce, pepper jack, pepperoni, and parmesan on a bubbling crust.
DoughFlour Water Salt Yeast. Well, the guy runs a bakery -- probably defines "small quantity" a little differently than I do.
Used Forkish's Overnight Straight Pizza Dough. This is an interesting recipe, using a minuscule amount of yeast - a scant 1/4 teaspoon for over 7 cups of flour. The theory is, the long, slow fermentation time develops subtle flavors in the dough... "Less yeast, more time". It's the antithesis of rapid rise yeast.
I'm not sure I can detect subtle differences in the flavor of the crust after it's laden with garlic, olive oil, tomato, pungent cheeses, and spicy meats; but the dough was nice to handle, and I like the low-key overnight technique. Eliminates a lot of running around panicking because everything's coming to a head at once.
Three of the pizzas were made with pesto, tomato sauce, cheese, and pepperoni. A fourth was similar but used vodka sauce instead of plain tomato sauce, and had leftover barbequed rib meat, soaked in Frank's Buffalo Hot Sauce, under the cheese (to prevent drying out).
Basic method:1) Smear pesto on the dough. If it's difficult to spread, squirt on a little olive oil.
It seems that when we try for a good hot fire, such as is needed for pizza or waffles, we do end up with one -- usually around the time we are done cooking. When we start leaving it alone is when it gets good.
That accounts for the success of the last pizza - the fire was finally hot enough.
We need to get those last logs on the fire in plenty of time for them to be raging when the pizza goes in. No doubt it doesn't help that we have only green wood (first year with the woodstove - next year with dry wood, it might work differently). And if it ain't raging, we just might want to wait.