A pizza pictorial!
Jul. 28th, 2008 12:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarea
Well, the English muffins were a failure. I'm trying again tonight. I've been keeping a fully active sourdough starter on the counter that I made from the French sourdough culture, and every time it needs to be fed (which is twice a day), I have to discard 90% of it. The whole thing is around 100 grams, so really that's only about 90 grams being discarded, but I hate to waste. The only other things I can do with it is to either use it or give it to someone else so they can have their own culture to care for. Sourdough starter anyone? :P So I've been keeping the discard and using that for these English muffin trials.
The thing with making pizza dough is that you inevitably have to make enough dough for like multiple pizzas. I froze 3 dough balls, put 2 in the fridge, and used one yesterday. Today I made pizza again from one of the dough balls in the fridge and made a pictorial out of the experience!
Apologies in advance that some of the photos are brighter than others -- the flash kept going in and out.
After the dough was proofed for 2 hours, it was stretched out to a shape kind of, sort of, resembling a pizza (sadly, I think this is the best I've ever done). I did it right on the pizza peel so that there would be less transferring back and forth.
Here I've put on the sauce and the toppings: tomato, basil, red onion, and garlic.
With the glorious addition of cheese: mozzarella and a "quatro formaggio" blend of parmesan, fontina, asiago, and soft provolone.
Here it's been slid onto a hot pizza stone (oven is at 500°F, which is the highest my oven will go) dusted with semolina flour.
8 minutes later.
3 minutes later. It's sitting on a plate way too small to hold it because it's the biggest plate I have. >.>
LOL okay, it might be TOO thin. Or the tomato slices were too heavy for how thin the crust was. The point is, it was melty and good, okay?!
Close-up shot of how thin the crust is. I keep going on about the thinness of the crust because it is seriously a miracle to me that I can finally do it. All previous homemade pizzas by me always had really thick, bread-like crusts that were not very good.
The thing with making pizza dough is that you inevitably have to make enough dough for like multiple pizzas. I froze 3 dough balls, put 2 in the fridge, and used one yesterday. Today I made pizza again from one of the dough balls in the fridge and made a pictorial out of the experience!
Apologies in advance that some of the photos are brighter than others -- the flash kept going in and out.
After the dough was proofed for 2 hours, it was stretched out to a shape kind of, sort of, resembling a pizza (sadly, I think this is the best I've ever done). I did it right on the pizza peel so that there would be less transferring back and forth.
Here I've put on the sauce and the toppings: tomato, basil, red onion, and garlic.
With the glorious addition of cheese: mozzarella and a "quatro formaggio" blend of parmesan, fontina, asiago, and soft provolone.
Here it's been slid onto a hot pizza stone (oven is at 500°F, which is the highest my oven will go) dusted with semolina flour.
8 minutes later.
3 minutes later. It's sitting on a plate way too small to hold it because it's the biggest plate I have. >.>
LOL okay, it might be TOO thin. Or the tomato slices were too heavy for how thin the crust was. The point is, it was melty and good, okay?!
Close-up shot of how thin the crust is. I keep going on about the thinness of the crust because it is seriously a miracle to me that I can finally do it. All previous homemade pizzas by me always had really thick, bread-like crusts that were not very good.
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Date: 2008-07-30 09:30 am (UTC)no subject
Date: 2008-07-30 05:25 pm (UTC)