I'm a pizza fanatic. Quattro formaggi pizza? Yup! More cheese? Gimme.
Recently, I discovered that I can eat more pizza if I leave out the cheese. Still I love both.
For this one, I wanted the greasiness and saltiness of Domino's or Pizza Hut. That didn't happen (probably didn't use enough fat and salt :P), but it was so so tasty.
The dough is: 527g flour (all my leftover flour, yay for digital scales; most of this was spelt, the other a bit of type 00 pizza flour), more water than usual (usually 2:1 flour:water), liberal amounts of olive oil, about 30g of fresh yeast and a pinch of salt.
For the sauce, I mixed canned tomato pulp with salt, black pepper, fresh garlic, oregano and some more olive oil. Toppings is just chanterelles and spicy (medium) green peppers.
Surprise surprise, this took longer for baking than my typical thin crust: 25min on 175°C + some 10min on 190°C.
Sunday leftovers: pizza
I'm a pizza fanatic. Quattro formaggi pizza? Yup! More cheese? Gimme.
Recently, I discovered that I can eat more pizza if I leave out the cheese. Still I love both.
For this one, I wanted the greasiness and saltiness of Domino's or Pizza Hut. That didn't happen (probably didn't use enough fat and salt :P), but it was so so tasty.
The dough is: 527g flour (all my leftover flour, yay for digital scales; most of this was spelt, the other a bit of type 00 pizza flour), more water than usual (usually 2:1 flour:water), liberal amounts of olive oil, about 30g of fresh yeast and a pinch of salt.
For the sauce, I mixed canned tomato pulp with salt, black pepper, fresh garlic, oregano and some more olive oil. Toppings is just chanterelles and spicy (medium) green peppers.
Surprise surprise, this took longer for baking than my typical thin crust: 25min on 175°C + some 10min on 190°C.
So when is the next pizza night?