This is the same dough I use for the
tomato pies on my Tomato Pie thread at Reply 116
http://www.pizzamaking.com/forum/index.php/topic,25401.msg264856.html#msg264856
I opened the dough ball differently and used leftover toppings I
had from when I used them on my first pizza on sourdough experiment
on my BBQ mod at
http://www.pizzamaking.com/forum/index.php/topic,26311.0.html
The other different dressings I used on this pizza was
Parmigiano-Reggiano
after the pizza was baked, Diana's Aleppo Pepper and a drizzle of
olive oil before the bake.
I
think it is interesting that when the same dough ball is opened
differently more oven spring is achieved and the pizza with different
toppings tastes altogether different. This pizza wasn't baked at a
high temperatures. The flour was All Trumps.
I
didn't have enough of the fresh mozzarella leftover to use though.
Diana's Aleppo pepper was really good on this pizza.
Norma
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