Rich Dahl
R.I.P. 7/21/2024
Well it’s Saturday evening and it’s a 100 + outside and I’m standing in front of a 575 degree kettle pizza. Make note to self “don’t do this again”.
Made four pizzas with a new dough. We used Ken Forkish’s Saturday white bread which he said was suitable for a pizza dough. We made it a few days ago and froze it when we were making a few loafs of bread for ourselves and decided to give it a try.
What we discovered as Barb was rolling out the dough the first and second pies were okay but the dough started to warm up and rise by the time we got to the third and fourth pie it was real sticky and was creating gas bubbles. I managed to get the third one done but it was impossible to get the fourth off the peel without it tearing. Also impossible to turn it.
I’m sure as the book says his are done in an oven so one or two pies that don’t have to be turned and a shorter working time span it would work fine. Although the crust was a little too bready for our tastes.
We've tried a few other dough's but Barbs is still leading the pack by a wide margin
The three that did work out were very good.
Canadian bacon and pineapple with mozzarella.
L.O. taco meat with mushrooms, onion, cheddar cheese
L.O. pulled pork with # 5 sauce as the pizza sauce, diced chili peppers, onion, Swiss cheese
This was really good.
Can you guess which one was the fourth pie
Thanks for stopping by
Made four pizzas with a new dough. We used Ken Forkish’s Saturday white bread which he said was suitable for a pizza dough. We made it a few days ago and froze it when we were making a few loafs of bread for ourselves and decided to give it a try.
What we discovered as Barb was rolling out the dough the first and second pies were okay but the dough started to warm up and rise by the time we got to the third and fourth pie it was real sticky and was creating gas bubbles. I managed to get the third one done but it was impossible to get the fourth off the peel without it tearing. Also impossible to turn it.
I’m sure as the book says his are done in an oven so one or two pies that don’t have to be turned and a shorter working time span it would work fine. Although the crust was a little too bready for our tastes.
We've tried a few other dough's but Barbs is still leading the pack by a wide margin
The three that did work out were very good.
Canadian bacon and pineapple with mozzarella.
L.O. taco meat with mushrooms, onion, cheddar cheese
L.O. pulled pork with # 5 sauce as the pizza sauce, diced chili peppers, onion, Swiss cheese
This was really good.
Can you guess which one was the fourth pie
Thanks for stopping by
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