pizza triplets, plus a stepchild

this pizza set is yet another testament to how versatile and forgiving the A16 dough recipe is! witness: i started the dough on a loose saturday, intending a pizza sunday. ran out of all-purpose flour and had to fill up the last cup with a mix of whole wheat flour and cake flour. i punched the dough down on sunday morning to start the second rise, but sunday came and went, and the only pizzas we ate came from little star. monday also snuck by while i was at the beach. by tuesday, the dough had a tell-tale bubble in the side. over-risen. i made the zas regardless:

exhibit a: sopressata, fresh mozzarella, basil, pesto, parmesan, and killer sauce (made with the first tomatoes from the farmers' market!).exhibit b: roasted asian pears, goat cheese, rosemary, spicy cress (this was the experimental pizza of the evening).exhibit c: thick-cut pepperoni, fresh mozzarella, basil, parmesan, and sauce.overall, the pizzas were pretty unaffected by the over-rise, i think. there wasn't as much contrast between a fluffy crust and a thin, crisp bottom as i would normally like, but the mouthfeel of the crust was really soft -- maybe that's the cake flour talking?

oh yes, and the stepchild: a calzone! really just a folded-over za, great for lunchboxing. too bad the massive eggroll/stepchild wasn't around to enjoy this one.