... finished...
Thursday's dough used tonight. Dough was made with '00' soft flour, yeast - dated Jan. 12, 2014, maybe time to buy a new 454g package, it goes a long ways, used 0.8g for this dough (0.3% of flour's weight), threw in 6.7g (2% of flour) diastatic malt. Pretty much a no knead dough, only mix enough to make sure all the ingredients are well combined. (64% water & 2.8% kosher salt based on flour weight of 100% were the other ingredients.) Very nice dough to form into crust, handled real nice.
Oven cranked to max for an hour with pizza steel in there, i get a little better then 550F.
Two new ones, dough was split evenly between the two.
#1 - Skillet pizza, tomato sauce, fresh mozz, dried oregano, finished with evoo, chili flakes & anchovies. Summer's backyard tomato sauce which is Amish Paste tomatoes through the tomato mill, cooked down a third then fresh garlic slices and basil added before jarring up and canning, the stuff is great.
#2 - Canadian Pizza, the one with pineapple. Roasted pineapple in preheating oven, tomato sauce doctored with Sambal Olek & chili flakes, pepperoncini, shallot slices, schekinspeck(sp?) which i'll call German prosciutto, smoky like bacon, delicious. More of the fresh mozzarella, evoo, fresh basil. Not bad, my daughter is a fan of Hawaiian pizza but even she voted the skillet pizza, #1, the better of the two. Bites without pineapple were great, with, interesting, not offensive but not my thing, i've tried it, can now move on.
Dessert - pineapple, now we're talking, a lot not needed so it becomes the basis for a fruit bowl, Red Prince apple, red fleshed orange, banana, Greek yogurt, currants & maple syrup... dark chocolate with coffee.
Beverage - the always in the glass Pelee Island Baco Noir never misses well maybe not for chicken...
Music - Peter Gabriel, US. (producedbyalocal)
Pictures... remembered to squeeze in a few.
11" skillet, my hand's not that big...
dave
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