It's been a while since I've worked seriously on pizza. Although we make it at home most Fridays, we typically use the same dough and premade sauce. We like them, but it's more pizza assembly than cooking.

With the beginning of CSA season, farmers markets, and fresh ingredients, the bug to get more adventurous in the kitchen has struck again.

So after poking around online for some ideas, and reviving some theories I'd been ruminating on, I think we had our best from-scratch pizza yet (Kate seconds that!).

This is more an outline than a recipe, but should help me find the way back as I continue to refine.

Dough - mixed in bread machine using Canadian breadbook recipe (1.5x batch size, no additions but Benefiber). Allow to slow ferment for 2-3 hours.

Thoughts: come out slightly wet (easily solved in shaping). Try to hunt down Peter Reinhart's book on Pizza for the overnight dough recipe.

Sauce - 1 can of San Marzano tomatoes. Pull out tomatoes, crush by hand in glass bowl, drain off excess water. Drain water off packing puree (from can), and add as needed to thicken crushed tomatoes. Add 1/2 teaspoon of salt, a little ground fennel, and ground oregano to taste. Do not cook.

Assembly - stretch dough to thin rounds (2x 300g pizza's plus one 300g cheesy bread). Spread sauce (keep thin). Add with fresh mushrooms, chicken, and/or thin tomato slices. Top with thin slices of fresh mozzarella (torn to approximately 1.5" squares). Sprinkle with dried oregano.

Place in oven on stones (preheated to 500 degrees) for 5 minutes. finish last minute under broiler.

Upon removal from over immediately sprinkle with fresh basil (chiffonade), olive oil (good extra virgin with flavor), kosher salt, and grated Parmesan Reggiano.

Enjoy!