Some of the most interesting glazes I've ever used have been nominally to moderately successful on their own, but fantastic when blended together. My favorite red wines are blends, usually cabs, with whatever else the vintner deems appropriate and tasteful. With this in mind, I've blended my two favorite pizza dough / focaccia recipes, in hopes that the best qualities of each will predominate. So far, so good. I've made one loaf of focaccia from the blend, and two pies, one grilled, and one on a kiln shelf in the oven. The bread was excellent, better crumb than previous recipes, and the pizza on the grill was excellent as well. The pie baked in the oven was Slate's favorite, while the grilled pie was mine. Both were topped with a simple red sauce, mushrooms, roasted tomatoes, salami, mozz and parm. I'll post the recipe after a few more trial runs.
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