Abusing the oven

A few months ago I bought Artisan Breads Every Day by the much-lauded Peter Reinhart, but have only lately begun playing with his recipes...

 Mushroom, caramelized shallot, and (one 1/4) anchovy pizza.

3/4s pepperoni & basil, 1/4 tomato and anchovy pizza.

The pizza dough is from the Bread Baker's Apprentice but is also available on 101cookbooks.com.
It's a very easy, chewy crust.  The recipe instructs you to divide the dough into 6 pieces to make a very thin pizza.  We made 2 thicker pizzas which were still tasty, but I look forward to making them thinner next time.

 Rosemary foccacia.

Sesame, poppyseed, and salt bagels.  

We made pretzels as well, but didn't remember to take pictures until they were all gone!  (you can sort of see them in the jars in the 2nd picture from Pickles Part III) 

With the bagels and pretzels I still have a ways to go in terms of my shaping (as evidenced by the lopsided bagels shown above). 

Not from Reinhart's book, but worth mentioning is this chocolate peanut-butter cake I made for our friend Charlie's birthday party last week. This is what was left after serving it to 20 people... its kind of a monster of a cake.  It's another recipe from Smitten Kitchen, and was so good that just looking at this picture makes me want to make it immediately - despite all the effort (and multiple jars of pb it uses)!  

I hope everyone has a Happy Halloween!  (what are you dressing as?)