Pizza
Well today was the day for pizza with the home cured pepperone, actually it was suposed to be yesterday but I agreed to represent my professional society (IEEE) at a career fair for NY High School students at Riverside Church. My word, not only were they interested, they were polite and neat.
That is it on the left, we will talk about the stuff on the right a little later.
Here we have the mise; onions, chopped garlic, sliced garlic, three different sausages - two dry cured, sliced green peppers, red pepper flakes and two cans (jars) of home made tomato sauce, chunky. I'll talk about canning some other time.
Below is a better shot of the dough before being rolled, I can't spin it in the air any more. The dough is from "Baking with Julia'
The results, mine is the one further away, and the thing that looks like a sugar shaker is filled with powdered garlic. No vampires in this house.
Mess, not mise
The sweet Italian sausage is from the CIA book the other two are from Ruhlman and Polcyn.
Now this is interesting. I make my own pizza dough but it does not shine like that. Do you oil it? Mine is usaully dusted all over with flour.
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Yes, the second rise is in an oiled bowl. That is after the rise, but before being rolled on a floured stone.
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Ahhh ~ I usually use the quick~rise. Maybe I shall try the other and see how it works. Have you ever used quick~rising yeast? If so can you notice a difference in the final product?
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No I use active dry yeast exclusively. I buy it in 2 lb bags at Costco and it lasts, in the freezer, about a year.
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That looks terrific, ntsc. Maybe you should open a shop.
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Looks terrific. Maybe you should open a shop.
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Looks terrific. You should open a shop!
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finally looking at this
damn that all looks amazing
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