It will be interesting to hear your recipe, trailrunner! I just made a small batch (way too small as it turned out), this was enough for two pizzas. Minced garlic from 2 heads, simmered slowly in around 1/4 cup olive oil, for 5 minutes only, being carefully to not let brown. I can't remember for sure, but I think it was almost equal parts garlic and XV olive oil. Then, added a small can of tomato paste, 1/4 cup sugar and a couple Tbsp of water, and 1/4 tsp of oregano and pepper. The crusts do look different but I'm pretty sure they are both the Baguette recipe (which I must attempt this week, having found my pans). The second crust looks more like the Bittman recipe, but that was because it was made in a square pan, more deep dish style. I wasn't thrilled with either crust this time. We had a hockey game in the middle of the day so I made the 4 batches of dough in the morning and let them proof in the fridge, then skipped the second rise for the baguette recipe. Maybe they rose too long? Next time, I'll shoot for around two hours before oven time. Then again, I tend to not eat when I am hosting, so maybe I am imagining the difference. Everyone else loved the pizzas, which is all that counts. Between the two, I like the baguette recipe a little better but DH likes the MB.

Zalco, I haven't been to Terun, their crust looks delicious! Thanks for the rec. FYI, I don't consider Round Table to be great pizza, but it's close to my house and nostalgic. Pizza Delfina is really good and Vesta in Redwood City is where I go for creative toppings. Now that I think of it, Menlo Park doesn't have any great pizza places but I live in the next town over so if I'm lazy it's there or Redwood City. I grew up in Palo Alto and love to reminisce about all the great restaurants up and down El Camino, University Ave. etc. that are now gone. It's amazing that Round Table is still going strong. I especially miss the "old" Mings before they switched to mostly dim sum. I think we went out for dinner more than a lot of families. I could name 50 restaurants from Mt. View to Menlo Park that are now gone. I miss the good old days! I bought a small pizza oven but making the dough from scratch seemed more trouble than it was worth. Never tasted as good as the better pizza places.

I truly love pizza and there aren't many toppings I dislike -- even a light bit of anchovy adds a nice bit of flavor. Right now my favorite is kale or spinach or arugula, with goat cheese or feta. I am also fond of Canadian bacon and pineapple, vegetable with thin sliced eggplant and zucchini (Leucadia Pizza in Encinitas, CA made a wonderful one), and most any other veggie combo. Pesto instead of tomato sauce is great also. Simple, classic pepperoni occasionally. Fresh herbs. It depends on my mood on the day! When I make my own, I like to put a variety of veggies and greens, and use the muffaletta mix from Aldi (my DD likes the spicier version, but this is plenty hot for me). I might put a little meat on (whatever I have on hand) but usually don't. I'll dress up my favorite frozen pizza with extra herbs and veggies. What I don't care so much for is thick bready crust (the thinner the better), fried crusts, sweet tomato sauce, hamburger (just seems wrong), barbeque (likewise), green peppers (I love them in meat loaf but almost nowhere else) and multiple fatty meat combos. None of that would stop me from eating it, though!

Our front windows are all wood-framed and overall in good shape. They would be ok to paint. The sliding doors in the rear are all vinyl and could be painted, but lower maintenance to keep them white. I've looked at similar colors to Felted Wool too. About a year ago, I paid someone for a few design concepts. He took it things in a very, very different direction. I could share a photo, but let's just say it would be a distraction. LOL. Almost purple with rusted steel garage doors and garden boxes. I couldn't see it for the house, the surroundings or the community and the community has a ton of variety. It just illustrates there are so many different options and potential wrong turns.