5.15.2005
Vesuvius
I used to strive for bubbles on my pizzas and, more the better. The other night, I stretched a 500 gram ball of dough to about 14-15" diamater, covered it with a dish towel and played with Frankie a while before topping it. Then I topped it with a simple tomato sauce, mozzarella and a bit of reggiano (kid special) and popped it in the oven. It practically exploded with bubbles. I think it was the long rest that did it. It was pretty cool looking. Just thought I'd share.
food pizza method
I used to strive for bubbles on my pizzas and, more the better. The other night, I stretched a 500 gram ball of dough to about 14-15" diamater, covered it with a dish towel and played with Frankie a while before topping it. Then I topped it with a simple tomato sauce, mozzarella and a bit of reggiano (kid special) and popped it in the oven. It practically exploded with bubbles. I think it was the long rest that did it. It was pretty cool looking. Just thought I'd share.food pizza method
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Slightly different; a little cornmeal in the crust.
water, 200 g
olive oil, 25 g
flour, 275 g
cornmeal 25 g
yeast, instant active, 1.5 t
honey, 1-2 t
salt, 5 g
bread machine for knead and first rise. All else the same.
water, 200 g
olive oil, 25 g
flour, 275 g
cornmeal 25 g
yeast, instant active, 1.5 t
honey, 1-2 t
salt, 5 g
bread machine for knead and first rise. All else the same.
It's the Ameerican style wheat referenced on the sidebar under "My Favortie Posts". You can use all white or a blend of white and grainy flours.
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