5.15.2005

Vesuvius

I used to strive for bubbles on my pizzas and, more the better. The other night, I stretched a 500 gram ball of dough to about 14-15" diamater, covered it with a dish towel and played with Frankie a while before topping it. Then I topped it with a simple tomato sauce, mozzarella and a bit of reggiano (kid special) and popped it in the oven. It practically exploded with bubbles. I think it was the long rest that did it. It was pretty cool looking. Just thought I'd share.

4 comments:

Anonymous said...

Was the dough recipe the same you used on the pizza post or different??

dave said...

Slightly different; a little cornmeal in the crust.
water, 200 g
olive oil, 25 g
flour, 275 g
cornmeal 25 g
yeast, instant active, 1.5 t
honey, 1-2 t
salt, 5 g
bread machine for knead and first rise. All else the same.

Anonymous said...

Dave, what's the recipe for the first bread featured in the gallerie the pain???

dave said...

It's the Ameerican style wheat referenced on the sidebar under "My Favortie Posts". You can use all white or a blend of white and grainy flours.