What pizza did you bake tonight

[Pete-zza]

What was the cheese please?

Trin,

It was just a Lucerne low-moisture part-skim mozzarella cheese that I bought from a local supermarket that is part of the Safeway chain. It wouldn't be my first choice but the best brands are hard to find without going into Dallas.

Peter

[Trinity]

just wondering.

I grated a 8 oz. block of krogers low-moisture part-skim mozzarella for the cbadpk I just made.

[WestCountry]

This has caramelized onions in Merlot, thyme and tomato with KASL based dough 24 hour room-temperature rise (with just a very small amount if IDY), 550 degree bake...


Chris

[Pete-zza]

Chris,

With a 24-hour room temperature fermentation, I'll bet that that pizza tasted as good as it looks. Am I right?

Peter

[norma427]

This has caramelized onions in Merlot, thyme and tomato with KASL based dough 24 hour room-temperature rise (with just a very small amount if IDY), 550 degree bake...


Chris

Chris,

Your pie with the caramelized onions in Merlot, thyme with KASL looks delicious!   

Norma

[WestCountry]

Thanks Norma and Peter.
Crust was awesome - crispy, golden brown and bubbly with more flavor than a 10-12 hour rise which I am very used to doing. I have been using the 24-hour rise now for the past 6 times making dough. This is giving me the best IDY based crust that I have experienced and its so easy! One of these days I will try without any yeast (like you posted above), and see how that comes out.

Chris

[JConk007]

Chris,
Great looking pie! I love the King Arthur Sir Lancelot but hard to get by me Have to ship it at $37 a bag    more than the flour. But unbromated is still my preference for now.
John