Aside from bread I also enjoy making pizza!
I just tried a recipe from The Food Lab for this -- really yummy, though super filling!
Have you make the 2 crust Chicago style where the sauce is on the top and it is on top of the 2nd crust? Well done and happy baking.
I also make Chicago thin style but not the stuffed. It's too much like casserole!
I like the Char on that first pizza.
git in ma belly! Pizza was my first passion and my first love, and I will always credit Jeff Varasano as my first sourdough teacher. In fact, what drew me to bread in the first place was Chad Robertson's similarly loquacious dissertation on his basic bread. The detail and methodology that I was a disciple of were exactly what I was looking for in bread, and Tartine Bread had it.
Looks very tasty. Care to share the recipe?
100% Caputo 00
.025% Instant Dry Yeast
36 hour bulk, 12 hour balled. Baked at 825F
Ferment temperature around 64F.
Wish we could edit posts!
I'm trying your recipe this weekend. Love really long bulk ferments. Bet it tastes great!
Email Floyd at email@example.com and ask him to enable your editing and private messages.
P.s. is it 36+12 or 36 in all and at room temp?
It is 36+12 at around 64F.
Thanks for the email address!
because the edit button isn't visible, email Floyd, the owner of the site and he will fix it for you.
Lechem beat me to it.
You can edit your post just by clicking on edit. Your pizza photos are making me hungry, I did not know there was a Detroit specific pizza. Looks good.
started at Buddy's Rendezvous. It originated as a Sicilian pizza baked in pans that were used for parts in the auto plants.
Home made pizza is our Friday night dinner. This was my first attempt....
Great start. There is a lot of great information over at pizzamaking.com
tons of useful information..thanks