Saturday was pizza day

I haven't made pizza in a while, so it was time. I made my standard dough: 333 grams of all-purpose flour, 222 grams (a little less than a cup) of water, a teaspoon of dry yeast, and a pinch of salt. It rises for about three hours. We had some leftover meat sauce in the freezer that I had labeled "pizza sauce," so I thawed it out and added a little tomato paste to it. Then I cut up slices of ham, some fresh mushrooms, and thawed some frozen bell pepper strips. Finally, Ken cut up the last of a Saint Nectaire cheese. After shaping the dough (by hand, no rolling) and adding the toppings, I dotted the pie with a handful of black olives. 

The first of two pizzas. Delicious!

The pizza baked on a stone in a hot oven (270ºC or about 500ºF) until it was done, about fifteen or twenty minutes. As usual, I made two pies for our main meal of the day. The second one got grated meule fruitée, a kind of comté cheese. A green salad would have been a good accompaniment, but for some reason we just didn't.