Ingredients/Construction
Homemade dough (see below)
Trader Joe's Pizza Sauce
Bonelli EVOO
Grated parmesan
Grated parmesan
Sargento shredded mozzarella
Sliced yellow onion
Sliced jalapeno from garden
Sliced yellow onion
Sliced jalapeno from garden
40 minute oven/stone preheat @ 500
10 minute cook at 525
Dough
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 good...no 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.
Dough
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 good...no 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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