So my wife call me Saturday afternoon and says she is inviting over a couple for pizza
I had my culture going and it was nice and bubbly so I decided to give that a try.
I used John's emergency neapolitan pizza dough recipe and workflow ( save the yeast which was 3.0 % Ischia)
The dough was balled immediately and placed in oven with light on for 5 hours. I had my doubts but I have to admit it wasn't all that bad. The cornice was a little chewy as it didn't have as much spring as usual. All these pies were baked at about 850 for about 90 secs.
1) Carmelized onion, Maytag Blue, Bacon, EVOO
3) Mascarpone, prosciutto, arugula, Lemon olive oil, S and P.
Does anybody do anything different when doing an emergency pie?