tomato basil sauce + sun dried tomato + kalamata olive + onion + spinach + sea salt
It has been so easy to do pizza night now that i make the dough ahead of time (still using Peter Rinehart’s dough recipe from the Bread Baker’s Apprentice). Tonight i used my mother in law’s shaping technique – pressing the dough out into a disc instead of stretching it by hand. The result was a MUCH more circular shaped, even thickness pizza. I shaped them directly on parchment paper, slid them onto the pizza stone in a preheated 550 F oven, baked for 2 1/2 minutes, then removed the parchment paper and baked directly on the stone for another 5 minutes. My personal pizza (photographed above) was from a much smaller ball of dough than joe’s and basically wafer-thin. I enjoyed it, but it was hard to appreciate the crust when it was the consistancy of a cracker.
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