I rarely, if ever, turn down a request to make homemade pizza. There's something satisfying about taking four simple ingredients, flour, water, salt and yeast, to make a deliciously chewy, yet crispy, pizza dough. My standard dough is from the Flour, Water, Salt and Yeast cookbook by Ken Forkish. This is my go-to book for all things bread related.
Sweet potato, caramelized red onion, sage and fresh mozzarella is a rustic combination.
This clocks in at 110 proof, but damn, it's not hot at all. It's loaded with cinnamon, vanilla and a touch of caramel. Yeah, it's awesome!