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:

  1. Anonymous5/18/2005 6:12 PM

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

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  2. Anonymous5/18/2005 6:37 PM

    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.

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  3. Anonymous5/23/2005 11:17 PM

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

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  4. Anonymous5/25/2005 11:55 AM

    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.

    ReplyDelete