i do it to freak out the squares

i made pizza last night. it was delicious. the last time i started from scratch was, well, a little bit of a disaster. the dough didn't rise, was too crunchy and (although my old roommate was a chef) we had to eat it with forks because the toppings were too heavy. this time i bought pre-made dough from the bakery in kensington market so i wouldn't have to deal with yeast and rising and all those bread terms i don't understand.

i rolled the springy, whole wheat dough with some cornmeal because we were planning on using a pizza stone for the first time. so many rules with those things! put it in the oven cold, let it heat up sufficiently, dust it with cornmeal/flour to prevent sticking and then try to slide a sloppy, dressed pizza onto it without ripping the dough, spilling the contents or touching any part of the burning hot oven. suffice it to say, i started the pizza on a plain, old cookie sheet and once the crust had firmed up a bit, transferred it to the stone. it worked! it tasted better than takeout and we demolished the whole thing in no time. i even made the sauce from scratch and it was easier than i anticipated.

i can't wait to make it again with crazy toppings that will inevitably freak out the squares. that's like, my motto for food now. phil and i were joking about having a dinner party and providing kraft dinner with hotdogs for anyone who couldn't handle our tastes. you don't like brains and sweet breads? eat this cold, boxed pasta! you're scared to try pig's face? here's a hotdog: eat the anus! sissy...