Yet to post anything but pizza, but seems to be a hot topic. Tonight was a St. Louis style pizza, and for those of you that don't know, it is cracker thin. I tried a yeast free recipe, and it came out rather well. Not the same as Imo's, but not bad. However, I didn't have any provel cheese (a tasty blend of provolone, white cheddar and swiss). Next time the egg needs to be hotter, these were at 550 to 600. She needed a good cleaning and a fresh batch of lump.
This time was leftover apple sausage, fresh mozzarella, fontina, roasted red pepper and spices!