Monday, September 14, 2009

Homemade #4 - Let it rise!

Homemade dough (see below)
Trader Joe's Pizza Sauce
Bonelli EVOO
Grated parmesan
Sargento shredded mozzarella
Sliced yellow onion
Sliced jalapeno from garden
40 minute oven/stone preheat @ 500
10 minute cook at 525

Mix flour & water, 20 minute autolyse, add salt & yeast, 5 minute spoon mix, 15 minute rest, 5 minute kneed, 20 minute rest...shape and bake. I was hungry and I shouldn't have used the dough so soon, it needs time to rise! The crust ended up being hard not very fluff whatsoever. Disappointing, but I learned my lesson. Although, this was the easiest dough to work with yet...the full 20 minute autolyse really helped the strength of the dough.

I used dry mozzarella on half the pie and the other half was jalapeno and onion. The half with mozzarella was pretty good, I used a fairly small amount of mozz and it spread and congealed quite well. I probably didn't need to put any olive oil on top as the cheese seemed to let out some oils of its own. I put a base layer of grated parmesan cheese on the entire pizza, so the non-mozz side ended up being pretty good to.

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