Mmm... I was quite pleased with the results of this last pizza! One thing that I love is that I found turkey pepperoni here!!! I LOVE that as a pizza topping....
In any case this time I also got the crust really close to how I like it, still with using a higher-protein fuller-grain blend of flours. The dough had a mix of whole-wheat flour and here what is called "Ruchmehl" which is a darker high-protein flour, which I think helped also with some extra kneading to get a good stretchy dough that can get thin and crispier. Did a bit extra yeast in it than normal, a drizzle of olive oil, some sugar&salt, and for the liquids did half milk and half water. I pre-baked it for a couple min at 300 C go relaly develop the crispier bottom.. And then with a thin bit of sauce, chopped artichoke hearts, onions, bell peppers, quarter-fat mozzarella (salted, then it tastes more normal :P) , a sprinkling of a sharper cheese I had(i find that just a little bit of somehting sharp and flavorful really compensats for a lower-flavor low-fat mozzarella), and the beloved pepperoni... Finally resulted in a pizza near to my ideal home-pizza preference...Next time will definitely get mushrooms too which are another fav topping! .. and it was a lovely balcony meal in the sunset --->
1 comment:
You are very talented. You must be very proud of yourself. Congratulations..
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