My refrigerated pizza dough from the middle of last week tastes just as good, if not better, than it did the first time. Tonight I rolled out the dough, brushed it with olive oil, sprinkled it with pepper and freshly grated pecorino romano cheese. I then added a few slices of fresh mozzarella and fresh basil to the top before baking it at 425*F. Pagliacci, watch out! This was the best "cheesy bread", as I like to call it, I've ever had. A slice of this with a side of fresh tomatoes drizzled with olive oil was all I needed to make me feel warm and fuzzy inside.
Today was a culinary dream...after a cappuccino viennese, a "fresh out of the oven" chocolate croissant, and my own cheesy bread, I will fall asleep with a smile on my face tonight.