Hey Everyone,

I received some good response and thought I would post another link to another video.  This is on how to stretch a pizza, Franki G style.

http://fgpizza.com/videos_howto.php#Frankie

I hope you enjoy.

Frankie G

http://us2.campaign-archive1.com/?u=154698f919d69ec9bc1b46e4e&id=8220a92253

I'm new here, and I see a lot of pics of folks' loaves of bread and thought I too would share some pics of some of mine.

I make all sorts of bread, but sourdough is certainly my favorite to work with. I have 4 starters including one wheat starter going all the time.

Here is the first sourdough challah I made. This bread has an awesome flavor.

And here is the second one I made. You can see that I forgot the seeds on this loaf.

Third one. Getting better and better.

Number 3 opened up and ready to eat.

Here is where I get brave. This is a loaf of Neapolitan challah.

Here it is cooling. The strawberry and chocolate didn't spring quite as well as the vanilla. I believe that it was over kneaded. But it was fantastic.

Sliced up and ready to eat. I serve this with honey butter.

Thanks for looking at my bread. I'll post other loaves later.

Results of my latest pizza making adventures.

Recipe is on my wordpress blog for those who are interested.

Cheers,

FP

OK, so I know it sounds like an oxymoron, but it works! Baguette dough is one of my favorite pizza doughs because it is easy to handle, has just a hint of sweetness, and bakes up as a sturdy, crisp, and thin platform (no sagging) that works no matter whether the topping be light or heavy. I baked this in the oven on my new stone (I didn't want to risk repeating last Friday's BBQed-beyond-all-recognition pizza). I had planned to top it with some pesto and fresh basil, but the pesto had molded and the basil, shriveled, so I just went with sauce and fresh mozzarella.

--Pamela