Hi guys,
While I didn't make my pizzas on Sunday, the day of the big event,
I did so them on Saturday night which is close enough
Here is a link to a LOT of images, I posted this album for a fellow breadbaking lady
so just check out the images of interest to you.
See all the images here:
http://www.detroitgrillking.com//frosty/superbowl/I did a number of pizzas, and one I went nuts on and loaded with more stuff than I have ever
done before. I weighed out a couple of the slices and one was 11 oz and another was 12.x oz. Pretty
darn heavy. I was a little worried the dough would not bake correctly, but it did. Pizza was heavenly with
all the stuff I put on it. The dough I had made only hours before, and it really spread out well in the 16" pizza
pan I used. I had to spread it out by hand, and then let it rest a few minutes, and then it would stretch more, and then let it rest a bit and then it would stretch more. Boy, dough really does like to rest.... patience is key.
I used a retarted dough for the small pan pizzas, this dough was made about 24 hours before I used it.
Notice the HUGE gas pocket in the dough - really neat !
I also did some bread and some hot cross buns and some shortbread cookies.
Below are just a few of the ones I took.
( the images below are slightly smaller versions of the ones on the link above )
