Pizza, for now.
Hi to all,
I´ve taken a rest from trying to bake rustic type breads because I want to first get my natural leaven started and get it alive and try and make breads with that. So this weekend I´ve limited myself to pizza. I made this today for lunch using a dough recipe which I have devised over time after having read and tried other recipes and procedures. I am happy with this one and I think I will stick to it. It results in a very thin crust with a crispy edge. My oven takes a while to heat up and even then is a bit on the weak side, but I´ve installed refractory bricks and now bake on this and I like the results a whole lot.
My dough is what I believe they call a Neapolitan recipe which doesn´t use oil nor sugar. Just the flour, water, yeast and salt. I let it slow rise in the fridge around 22 hours then another 3 at room temp before dividing and scaling. I hand stretch and I find that this dough is quite pliable and will not tear easily.
Oh and the sauce is also my own. This one has a ragú of meat on it (I will NOT call it a "bolognese", don´t worry) as well as mushrooms. I was able to make three pizzas about 38 cms in diameter (about 15 ins?)
Thanks for looking,