I think this no-knead pizza dough recipe will change our lives.
Mix up flour, salt, yeast and water, cover it, go to bed - next day form into a ball, divide into 3 or 4 pieces - freeze some, use some. It was a bit tricky in forming, but I ended up solving it (needed to add more flour, then let it rest).
Recipe here http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
My raw ingredients (some of them - big picking day in the garden)
Decided to use home made pesto, some sliced tomatoes, sweet peppers, padron peppers, basil, local feta and local ricotta with Parmesan Reggiano and lots of basil and black pepper. Used the eggplants for Baba Ganoush and will peel and slice the fat ones, dip in egg and bread crumbs, bake and freeze for use over the winter.
Before baking
500 degrees for 10 minutes produced this
best home made pizza I've made yet (and so so easy)...now I need to think up the different toppings I want to use with the rest of the dough
= new reply since forum marked as read
certainly makes a bread machine a bit redundant!
I'll have to try it, once I've finished off the batch of no-knead bread dough in there now 
And I wish I had the room to grow veggies like you. I was looking at my packed patio the other day, and wanting to add more plants, if I can figure out where to put them!
Avid gardeners never ever have enough room - I suspect even if we had acres!
even vertically. There is no wall behind my bench, just a huge bay window. About the only place left for me to use is to hang things over the railings, which I have considered 
You're growing padrons--they are my favorite pepper!
The RG puts them in a cast iron skillet and cooks them on high heat. They are un-be-liev-a-ble! Just serves them plain, with sea salt.
Your pizza is beautiful. Thanks for sharing the photos with us.
Cher
