Mon Apr 8 22:56:05 EDT 2013


Modified Napolitana? receipe from Reinhart's book.  Made 1/2 amounts
for 3 pizzas.  Turned out well.  Crust is very thin and crispy.

Used bread flower, so added some oil as indicated.
Also had to add about 10-20% more water to fix the consistency.
First pizza: dough sat for about 2 hours.
Took the ball, stretched it out without pushing it flat.
Very elastic dough.
Added zatar spice in olive oil, spread out.
Covered with sliced sweet potato slices.
Added salt, garlic & onion powder.
Baked at 450 on a pizza stone + silpat mat for about 10 minutes.
Very good!