The next baking journey is about to begin. I’ve been reading and studying artisan bread making. Not surprisingly, so much of what I’ve learned about making pizza dough applies to baking bread. I plan on making my first loaves this week. I'll also continue with my pizza making as well. I’m hoping to take a one-day course at Tony Gemignani’s International School of Pizza (San Francisco) to deepen my pizza knowledge and skill sometime in the near future. Here’s a picture of a New York style pepperoni and sweet fennel sausage pizza I made this weekend. This whole hobby started because I wanted to learn how to make New York style pizzas, which have always been my favorite!