Attempt for Jim Lahey’s pizza cavolfiore

I made another attempt at a Jim Lahey’s pizza cavolfiore Tuesday.  I mixed the dough in the late morning and the dough rose enough in about 3 ½ hrs. to use the dough.  In this attempt, I had increased the hydration of the dough and also the thickness factor.  This dough was a little hard to stretch.  I find it amazing that for as little of time this dough had to ferment, that there was such a good flavor in the crust.

This next attempt for a pizza like Jim Lahey’s was dressed with garlic and herb infused olive oil, green and black Kalamata olives (bought from the Greek stand at market) fresh Feta cheese, Red Cow Paramesan cheese, rehydrated green and red peppers, Foremost part-skim full milk mozzarella, Bella Fran, part-skim whole milk mozzarella, half of a cauliflower head (grated on Mandolin), grape tomatoes, and sprinkled with seasoned Panko Seasoned bread crumbs.  The crunchy breads crumbs did give this pie a nice crunch.

Norma