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["Lynda" <lurine AT softcom.net>]

This morning I made a batch of hamburger buns and hot dog rolls for 
tomorrow.  While I was at it, since there be a few folks around, I decided 
to whip up another batch of "Rob's Bread."  Since both are easy starts and 
long initial rises, I then headed out to the garden to continue my war with 
ground squirrels.

About the time I finished making another raised bed cover for another split 
of strawberries, DH decided we needed to do a dump run.

When we got home, DH and the kidlet decided they wanted pizza for dinner. 
Well, I wasn't about to start yet another batch of dough, so when it came 
time to knead "Rob's Bread," I split the batch in half.  I did half the 
regular way and set it to rise again for a loaf of bread.  To the second 
half, I add some olive oil, kneaded the life out of it <g> and then set it 
off to rise.

I used DH's grandmother's method (she was raised in Naples) where you 
slather on some EVOO and fresh from the garden herbs and toss in the oven. 
When half baked you pull it out and add your sauce and cheese.  And Noni's 
sauce (she was raised in Tuscany) and added some buffalo milk motz and 
well-aged Parmesan.

The pizzas were a hit.  So, Rob, your bread makes a great pizza crust along 
with making a great bread!  Thanks again for the recipe!

Lynda