Lots of pizza baking!

Pizzas are some of my favorite things to bake and experiment with. I like to make all different kinds--sheet pan pizza, Detroit-style, Chicago-style, and on a pizza stone. I haven’t done one yet this year, but we’ve occasionally made pizza in a coal-covered dutch oven in a campfire.

Most of the crust recipes I've been using lately have come from the book Elements of Pizza by Ken Forkish, a terrific book. Most of the recipes from the book use a tiny amount of yeast, and rely on very long rest periods, sometimes up to 72-hours.

For Father’s Day this year, I made 3 different kinds of pizza. Jon’s favorite was a pepperoni Detroit-style. Detroit-style usually uses brick cheese, which isn’t easy to find in stores near me. I have occasionally ordered it. However, we have found that butterkase is a really good substitute that we prefer.