[Photograph: Kyle H.]

The takeaway here, ladies and gents? Garlic roux sauce! Here's Kyle H.:

Here's my first ever "from the dough up" pizza. I mainly wanted to try a garlic sauce recipe I found to try to emulate a local pizza joint, Transfer. Close but no cigar. An enjoyable pizza, either way, and I wish I'd had time to let the dough develop overnight.

Deets:

• Based on your site's "no-knead" recipe, but 100% all purpose flour and beat by the KitchenAid for 10 mins
• Allowed to rise 45 mins at room temp, 45 in fridge
• Garlic sauce recipe pilfered from here
• Toppings are red onion and Hungarian sausage from a little local joint, European Homemade Sausage: http://europeanhomemadesausage.com/default.aspx
• Formed dough and cooked it solo in junky gas oven preheated to 500°F on the bottom rack, topped, cooked another 6 mins, then broiled for another minute

More words here if I missed something important.

Thanks, and I enjoy the blog!

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Thanks, Kyle! Ah, I see you're in Milwaukee. I LOVE that city. You got any recs beyond Transfer?

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