My lovely bride told me last night she wants a pulled pork and onion pizza. Therefore, I will make it so. I fired the oven for an hour today, and my across the street friend soaked up some heat as well. I am doing a pork loin today for tomorrow, I made my dough a little differently, shooting for a little thicker crust in the middle.
5 cups bread flour, blend of HEB and KA.
1 cup semolina.
2-3/4 cups water
2 tsp salt
1-1/2 tsp ADY
I made this one a little dry, and will give it bulk bench rise until it doubles, then ball it and bench rise until it gets close to where I want it, then into the fridge for tomorrow.
1. Stuffed jalapenos dipped in BBQ sauce, done on the grill (coals from the oven) for a few then finished in the oven.
2. Marinated Brussels sprouts and mushrooms, from Mark (across the street).
3. Marinated shrimp from Mark.
4. Front right, counter clockwise, tilipia, stuffed japs, Brussels sprouts, corn in the husk.
5. Mark's tilipia.
Sorry for the crap photos, I killed my camera on July 4th.