I make not a pizza but something which is a similar idea, although a little breadier below and without cheese. Called a 'coca', it can also be described as a Mallorcan pizza. It needs no special pan, other than an oblong oven tray or cookie sheet and no stone in the oven and is simple to make. This is one version of the delicious cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack. There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de Trempó'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect. Vegetable Tart - Coca de Verduras (From the Island of Mallorca) Ingredients for 4 people: 4 cups (500 grams) all purpose flour 1 oz (25 grams) fresh yeast or 1 pkg dry yeast 4 TBS olive oil 1/4 cup (2 oz or 50 grams) lard 3 medium Italian sweet green peppers or green bell peppers cut in small pieces 3 spring onions - cut in small pieces including all the stalk 3 ripe medium sized tomatoes- sliced finely 1 clove of garlic - sliced finely 1 handful of Italian flatleaf parsley, chopped 1 TBS of sweet red paprika salt water - 1 cup lukewarm 1) Turn on the oven and set temperature at 375 F (191 C) 2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it. 3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl. 4) Form a ball and let it rest for a few minutes while you prepare the vegetables. 5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together. 6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal. 7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin. 8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt. 9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top. 10) You can eat this hot or cold. In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped. Source: translated from "Cocina Balear" Ana Maria Calera Editorial Everest - Leon (España) SharonCb

Gorgeous bagels Shaun! I'll take a poppy please. We like the no-knead dough for pizza, the Cook's Illustrated recipe 3 Cups AP flour 1 2/3 cups water, room temp 1 1/4 tsp salt 1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine) 1 1/4 tsp sugar (I used agave nectar) 5 Tbs EVOO Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min. Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides. Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way. Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot. Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes. Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes. Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week. That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way. AM

Is the smaller bowl so much smaller that the dough is nowhere near doubled? If it is that much smaller, it's okay just transfer it gently to a bigger bowl. But once dough has risen as much as it should, it needs to be deflated. (If you'd kept it in a big bowl, you would need to punch it down to keep it happy for two or three days.) Get the air out, and fold it a bit so that the yeast is redistributed. Now that it's cold it will rise much more slowly. Punch it down again if it gets near doubling, but it probably won't.

I made Lou's again lastnight. Here's the recipe. Lou's Pizza Dough 1 c warm water 2 1/2 t yeast 2 T sugar (I just added in an iced tea spoon worth, so you could avoid..but I find when using wheat flour it needs a little sugar or sweetener. I some times squirt in a bit of honey or Agave.) 1/4 c oil (I added in one small glug.) 1/2 t salt 3 1/2 c flour 1/2 c whole wheat ~I use 2 cups white and 1 c whole wheat, I've never used 4 cups of flour. Also when using wheat, it seems to help to have the dough a bit wetter..whole wheat absorbs more liquid and needs it to not be so "rough". I pour the water, yeast and sweetener into a bowl big enough to mix the whole batch. Let set for a bit to bloom the yeast. 6 or 7 minutes later I stir it well, pour in some oil and leave it again for a few minutes while I grate cheese or brown sausage. Then I add in 3 cups of flour 2 white, 1 WWheat and a big pinch of sea salt. Stir until it starts coming together with a fork..Then go in with my hand and start "working" into a ball. Form it into a ball and let sit on the counter, dust with flour if you want to avoid sticking. Let the dough rest a few minutes while again working on the sauce or toppings.. (the dough should be sticky) with some flour on the bench and some sprinkled over the ball of dough, start working the dough out into a circle or rectangle. Sprinkle the baking stone with corn meal and then move the dough over to the pan and stretch to your size. I tend to like the dough a bit thinner, so I usually make two 10-12" pizza's with one batch of dough..However the guys like fluffy deep dish pizza. So last night I used one batch of dough for each 15" pizza. Form the pizza dough to the size and shape you want, par bake at 450 until it starts to just turn golden on the top edges..Pull out, sauce, top and bake in the oven to melt the cheese and finish baking the crust. Lastnights pizza was deemed the best so far by my 16 yr old. I went back to using Lou's dough, used one batch per pizza and made my own sauce and didn't go super gloppy on the cheese.