I made mozzarella cheese again. I'm getting better at it but I think I need to heat and stretch it a bit more to improve the texture. Also my recipe doesn't call for salt and it really needs some. I started by making crust dough.
1 1/4 cup flour (I use All Purpose with a bit exchanged for Vital Wheat Gluten)
1/2 cup water
2 tsp honey
1 tsp yeast
1/2 tsp salt
Mix the dry ingredients then add the honey and water and mix with a fork. Stir with a fork till all the flour is taken up, then take the dough out and knead it on the counter. It should be kneaded at least 5 minutes. If it isn't kneaded enough the bread will be tough. If it is sticky, dust with flour. I let it rise in a warm oven for an hour then I stretched it out to size. (that took at least 20 minutes) While the crust was proofing I reduced some tomato sauce to a thick almost pasty consistency. I sweated garlic and basil into it too.
First brush the dough with olive oil then spread tomato sauce over all. Add a layer of thin sliced ham. Sprinkle pineapple pieces around. Spread green pepper rings around the pie. Cover with grated mozzarella cheese. Bake in a 400ºF oven for 25 minutes. I have a pizza stone and wooden paddle to transfer the pie from counter to oven and back again. (Hint: use parchment under the pie or it will stick to the paddle and fall apart.
I had no idea what it tasted like so it was reassuring when Fern bit into his and said, "MMMMM this is really gooooooooooood!"