Made four pizzas...some for Saturday night, some to freeze for another night.
I've posted my bread dough pizza dough on other posts before. Basically 4 coffee mugs of water, 2 tsp. dry yeast, 3 tsp. +/- salt, and enough all purpose or bread flour (King Arthur or other high quality flour) to make a dough that is just barely still sticky, so has a fairly high hydration. Let it raise in the fridge for 8-12 hours.
Toppings, mix and match: Italian sausage, tomato sauce, fresh tomatoes, basil, ricotta, anchovies, mushrooms, parmigiano reggiano, mozzarella.
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