I'm fairly new at this, and don't have many recipes to share as yet. I'm still working through the basics- I'm one of those ppl who like to master the foundations before getting fancy.
So currently I'm working on mastering pizza crust... like this guy :Jeff Varasano's NY Pizza Recipe . Although I'm not brave enough to cut the safety interlock off my oven's cleaning cycle lol.
First pizza I have made for a long time, we don't like the pepperoni in slices so I put it through the Cuisinart , also made the crust in Cuisinart.
I finely chopped a fresh zucchini and basil leaves from the, garden home made sauce, chopped pepper, asiago cheese. 450 convect.. qahtan
I considered myself a fair baker having started over 30 years ago with my good friends mothers apple pie recipe. I have worked in the food and beverage industry for about that same period of time in various positions, front and back of house. While very open minded, I have not sought to expand my baking acumen beyond what I already knew, which is mostly pies, cookies, cakes, and crap loads of pizza. I am sooooo going to break out into breads it is not even funny!
I made some pizza dough (starter, oil, flour, salt) and let it sit out overnight with the full intention of using it the next evening. However, my family and I went out to celebrate that next evening, and the pizza was never made. Due to an overfilled schedule, the dough was left out in rather warm temperatures. By the time I got to it, the dough had a very alcohol-y smell to it, and there was NO gluten structure to it (basically, it was a batter).
Results of my latest pizza making adventures.
I've made the sourdough pizza cust at Mike Avery's site twice and it came out really nicely, however it came out a bit crispy, kinda like a cracker. Is there anything I can do to make my crust thicker and fluffier? Would it work to just use twice the dough? (his recipe makes two crusts-- I could just make one with it of a similar size)
Any other suggestions?