First Time Making Pizza in Teglia
I bake pizzas on a regular basis. Baked on a stone on a six burner grill.
But yesterday was the first time I have made Pizza in Teglia.
I decided early yesterday morning that I would try something different. Made the dough at 80%hydration and after the last stretch and fold the dough went into the fridge for about six hours. My son took it out late afternoon before I got home from work so it had time to warm up and continue to rise.
I divided the dough into thirds so I still have one third in the fridge for another day. The pizzas were 600g each.
Made Matt one with potato and rosemary and the one for
Moe and I had three different toppings.
One third mushroom, one third pepperoni and olives and one third roasted tomatoes with pesto.