Our pizza's sort of the boss.

I'm withholding all modesty here and would like to declare the pizza that my roommate Nattles and I made as top-notch. With a few more efforts I think it will be safe to say that our pizza will be tops in the Bay Area - imnsho it's already top 3.

Whereas our first efforts last week were respectable, the crust was not as consistent, lacking a bit in flavor, and the appearance of the pizza was not the greatest. This week the difference was initially proofing the dough for 6+ hours in the fridge, as opposed to an hour at room temp. Both weeks we punched down the dough and then proofed again for another 30 minutes. Here are last night's pies:

Fresh mozz, chopped garlic, watercress
Olive oil, parmeggiano reggiano, cremini mushrooms, sun-dried tomatoes, roasted garlic and fennel, crispy potato, dried chopped thai pepper, capers, parsley
parmiggiano reggiano, feta, creminis, chopped thai peppers, parsley (super thin crust)
Mozz, mushroom, sun-dried tomatoes
parmeggiano reggiano, sun-dried tomato, a few leftover scraps of creminis

The wine accompaniment was a delicious bottle of 1998 Cronin Zin/Mourvedre. Bright spicy, tangy central coastal California wine which will probably go strong for at least another 3 years. It is easily the most enjoyable $10 red I have ever drunk.