Fri Oct 24 15:06:41 EDT 2014
Working from New York style dough in Peter Reinhart's American Pie .
Second time went a lot better.
- New york style dough made the day before according to .
- Marinara sauce
- Smoked mozeralla, slices (not a lot, about 1/3rd to 1/4th of a 1/2 pound ball)
- Artichoke hearts
- Brown mushrooms
- Garlic (lots!)
- Onlion, sauteed (just onions in the pan to get the liquid out, no oil or butter)
- Ground black pepper
- Made dough very thin (much thinner than 1/4" as in peter's book)
- Baked on metal pizza plate with holes
- highest setting 550deg for 15 minutes.
Very crispy crust.
First time yesterday didn't go so well. Still doughy even after
baking for 30 hour at 400deg.
Some ideas why:
- Too many toppings,
- onion way too wet (better sautee the wet stuff like onions)
- Too thick
- 400 deg is not hot enough.
- Doesn't taste as floury as yesterday, even crust. Assuming letting
the dough sit overnight does a lot of good.
The dough was a little adventure. No measuring cup nor scale in the
house so just winged it and had to add a lot of flour later because
dough was very sticky. Still a bit too sticky probably since trying
the swing in the air thing lead to a nicely folded thing that had to
be untied again. I just stuck to stretching as it seemed to be
allowing that just fine.