Pizza pizza

I ate a Red Baron pizza for dinner tonight, which reminded me I still needed to write a post about the pizza I made a few days ago. Not that my pizza and the Red Baron pizza had that much in common. I mean, I used a white sauce, while his was tomato all the way.
I think the crust is perhaps the most important part of a pizza--it's the foundation, for gosh sakes. For my crust, I use a recipe for ciabatta bread that I adapted--the original was difficult to work with and had way too much salt.

When I make pizza, I start pretty early in the day, say around 11 a.m. That's when I throw together 3/4 cup water, 3/4 cup flour and a tablespoon of yeast. It looks about like this:

About four hours later, it looks like this:
That's when I mix in another 3/4 cup water, two teaspoons of salt and two tablespoons of olive oil. Then I just dump in some flour, about a cup at a time, and mix it with the Kitchenaid until it's still kinda sticky, but not so much that it sticks to my hands.
Then I let the dough rise for about two hours, punch it down, let it rise two more hours. Then comes the fun part: choosing the toppings for the pizza. This time, I went with a sort of a basic alfredo sauce, with some roasted garlic thrown in to liven things up. On top of that went Italian sausage, bacon, sweet Italian red pepper, olives, pineapple and mozzarella. When I got the mozzarella out of the refrigerator and noticed half of it was moldy, I was a little concerned. But hey, you gotta have cheese on a pizza. Unless, of course, you're vegan. I just cut off the green parts and grated up what was left. Here's the pizza going into the oven:

And here's the pizza, just moments before it was devoured:
Red Baron, you can kiss my ass.