Pizza with Carmelized Onions and Sausage

My kids like an occasional pizza night. Unlike some enthusiastic pizza lovers, I've never tried to achieve perfection in pizza making. Instead, I've got one really reliable and flavorful dough recipe that works for hand formed pizzas that can be grilled or oven cooked.

There are some fundamental techniques that are almost mandatory - such as oven tiles and a pizza peel if cooking in an oven. Cornmeal is needed for transfer to / from the oven.

There's one exception to my approach, which a recipe for Chicago-style deep dish pizza, which is summarized in this article snippet I shared last year. The dough technique was adapted from pastry making and published in Cook's Illustrated. But that's a whole 'nuther story.

What I like about this free-form pizza making:
All right, I'll publish my dough recipe with garlic, olive oil and herbs de Provence. Tomorrow. 

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