I am LOVING the crust I get from the 00 flour! I now bake a pizza every 3 or 4 days and am getting better at forming the crust. Still don't have the courage to try a toss, but it doesn't seem necessary. This dough had been in the fridge for 3 days before I divided it today.
I brush a first layer of EVOO onto the formed crust, followed by home made tomato gravy, reggiano parmigiana, a layer of fresh basil, sliced prosciutto, a couple of kinds of fresh mozzarella, crumbled fried pancetta and more parmesan cheese.. I baked for 5 minutes, turned, baked another 5 and finished for nearly a minute on high broil as Ken Forkish recommends.
What can I say, it is great pizza! Sometimes it is the quality of the ingredients that make the difference.
Well we have snow to ski, but at -22C today it is WAAAY too cold to go outside, never mind ski. Good days to stay in and bake yummy things.
Happy baking, Ski