Author Topic: Turning pizza dough into bread  (Read 2603 times)

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Offline tonymark

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Turning pizza dough into bread
« on: April 01, 2006, 02:41:56 PM »
A few weeks ago I had a pizza dough ball rising in the fridge (IDY only with 64% hydration, 324g) for 2 days.  I decided to split it into three rolls.  Once split I tightened each ball up under itself and let rise 30 minutes.   I repeated that once more.  I then sliced across top to help rising.  I baked these rolls at 450 for about 10-15 minutes.  My wife said it was the best bread I have ever made.

Below are pictues of some that I made a few weeks later on my Big Green Egg ceramic grill.

These rolls were of course baked on a pizza stone.

« Last Edit: April 01, 2006, 09:50:23 PM by tonymark »
Making Pizza is not cooking, it is Performance Art!