Another Attempt with Caputo with AP and ground baked gluten in the deck oven 2/14/2012

The pizza using the ingredients of Caputo flour, AP, and ground baked gluten sure turned out differently, but good. The rim of the crust almost tasted like Ciabatta. The dough was very soft and easy to open. The flecks of ground baked gluten could be seen in the dough. The taste of the crust was good and the bottom of the crust browned well.

I had some leftover homemade ricotta from last week and froze it to see if it would still be good this week. I had wanted try to make some homemade ricotta with the Wine Vinegar that I purchased later last week and some raw milk, but time got in the way on Monday night, so I just defrosted the ricotta from last week on Tuesday. When stirred, the ricotta from last week became just as creamy as last week and still was good. The dressings for this pie were the unfrozen homemade ricotta, a blend of mozzarellas, some dollops of Cento, (with some added herbs) some prosciutto (not cut neatly), dried cherries, and sesame seeds sprinkled on the rim. This sure was a different blend of dressings for me, but tasted good. The added sesame seeds on the rim also gave the flavor of the crust another dimension. I got the idea of adding sesame seeds on the rim from Best Pizza in Brooklyn, when I visited Best Pizza.

Norma