How did they come out? Sorry for late response
Keep in mind most bread flours like King Arthur bread flour are already malted , some flours list it as “enzymes”
@Tim Campbell,
@M Andreyka
Overdue update from last October.
Pics:
I used
@M Andreyka's recipe to make the 4 pizzas.
They were definitely the thinnest pizzas I've ever made. None of my previous attempts were close to this. So I am glad I finally learned how to do this.
Everyone who said to use less dough, was right.
The pizzas ended up being closer to 12" than 14". How can I get it to 14"?
Also, this was the first time I tried balsamic onions on pizza. I made balsamic onion, pineapple, and smoked mozzarella pizzas.
I think that is too many flavorful ingredients. I think only two of those at a time, would be better. So mozzarella and balsamic onions, or mozzarella and pineapple.
FYI, the next pizzas I plan to make are bbq chicken pizzas. I have two different bbq sauces. I want to see if I can tell the difference between the bbq sauces, from the pizzas.
Do I just put the toppings on like normal (chicken will already be cooked before), drizzle the bbq sauce, then cook? Or do I put the cooked chicken in the bbq sauce first, then put the chicken on as a topping?