This is "my" basic pizza dough with a few additions. I've added Gran Padano and dried oregano. And when I say my recipe, I mean Giorgio Locatelli's recipe of course :-)I've described the pizza process before here. The topping consists of a few cloves of garlic, roughly bashed with a mortar and pestle, and then covered with some nice Greek olive oil I just bought from the market. A little on top, then some sea salt. I rolled this one quite thick to give it that nice doughy feel; with the oven on max and pizza stone nice an hot inside it was time to cook :-)
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