Okay, okay, so I really only made half of this week's Tuesday's with Dorie recipe, which is supposed to be Pizza with Onion Confit (can find the recipe here at The Boy Can Bake). I didn't make the onion confit, which sounded very interesting, because my husband was horrified by the idea of topping a pizza with so many onions, and I envisioned my house reeking of onions for the next 3 months. So I decided to make a different kind of pizza, though the dough recipe was followed straight from the book. Sorry, Dorie and Julia!
The verdict: Pretty good! Easy to make, easy to work with, tender, soft. Definitely not a chewy crust (which may or may not be good, depending on your own tastes!), not heavy or dense, and not too breadlike, which is good. Not especially remarkable though, and no better than my regular pizza dough recipe but takes longer to make since first you make a sponge, let it rise an hour and a half, then make the dough, and let that rise for an hour and a half. Don't think I'll be making this one again, but we ate it happily and the other half of the dough will be enjoyed later, too.
I made my dough into a good ol' pepperoni and olive pizza, which is our default. Used my pizza sauce recipe and baked it on my cast iron pizza pan.