ends today! Head on over and enter if you haven't yet!
I have one more post on my experiences up-to-date with my Artisan bread...and then I'll shut up about it, I promise. This isn't actually an Artisan-Bread-in-Five-Minutes-a-Day-blog, contrary to what it may seem...
Firstly...check out my latest pita! YAY! I finally got it to puff properly!
The secret was to press/roll out the dough as much as you could, (probably to about half the eventual size,) and then leave it for 5 or more minutes to relax, then come back and, (using plenty of flour to prevent sticking,) roll it out to as thin and uniform as you can, about 1/8 inch.
Loving my pita. :-)
And...I tried pizza last night!
I used the exact same dough from the book that I've been using for everything else.
They have a dough that they more specifically recommend for pizza, foccacia, etc. that has olive oil in it as well. I want to try that sometime, but since I already had a big batch of my regular dough in the fridge and don't really have the containers or fridge space to have more than one dough going at a time, I'll just do it this way for now.
I rolled it out onto parchment paper since I have absolutely no confidence that I could successfully slide a loaded raw pizza off my little cutting board onto a super-hot baking stone without encountering great disaster.
I used the pictured pizza pan to roll it out on to help me gauge the right size and to help me get it to the baking stone.
Before my sister-in-law, Katelyn, so cleverly suggested this parchment paper plan, I had always just made my pizzas directly on the cold baking stone...which made for a less-than-ideal crust.
I LOVED how this one turned out! Besides getting to use my easy-peasy dough, (and not having to start it rising 2 hours before I wanted my pizza!) it turned out deliciously crisp because of being baked on the already-hot stone!
Bless you, Katelyn!
Anyhoo...someday I will try the olive oil recipe in the book, but, man it was sure good just like this!