Two pizza recipes

I recently created two successful pizza recipes and thought I would record them here. They're both built on my Refrigerator Flatbread dough, stretched out thin and baked on a pizza stone at 450 F for 10 minutes. (I tried using 1/3 part higher-protein flour and some dough relaxer, but the standard recipe is fine.) I put the dough on parchment to make it easier to slide into the oven. The high heat and stone are important for getting a nice crisp crust and nicely browned cheese.

I find that freshly shredded part-skim mozzarella works best; the whole-milk stuff gets awfully greasy. I use Polly-O because that's what the store carries. The secret is to go light with both cheese and sauce: too much of either makes the pizza heavy. Use less than you think you need, and it will come out just right.

Pork BBQ Pizza

Top the dough with a thin film of sweet tomato-based barbeque sauce, such as KC Masterpiece. Add diced red onions, fresh herbs if you have them (parsley, cilantro, or chives would all be nice), and some shredded pork barbeque. Top lightly with grated mozzarella and bake as above.

White Pizza

Brush dough with extra virgin olive oil. Use the really good stuff; this can make or break the whole thing. Sprinkle with salt, black pepper, and red pepper flakes. Sprinkle with mozzarella and grated Parmesan and bake as above.