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Lockdown pizza making, a thread. Pepperoni from last week, dough was very firm, was more of a chunky flatbread. I hadn’t really looked into the whole proving thing at this point.
This was from the same batch of dough, cooked the day after the first one. Another flatbread affair, this time with added salami.
Looked up a different recipe and let it prove properly this time, as well as upping the amount of salt in the mix. Got a bit of a rise on part of the crust which was awesome, and it tasted fantastic. Also discovered that onions on pizza are GREAT.
Same dough mix, same great crust and base taste, not much of a rise though.
Tried a different recipe again, and tried something different toppings wise. This one has hummus, onions, spinach and cheap and nasty grated parmesan. The spinach didn’t wilt like I thought it would, some of it just burned but it looks nice in a photo.
Also, very solid crust. Coleslaw also a welcome addition.
Same batch of dough as the previous, but this one has been in the fridge for an extra 24 hours, the dough was harder to roll and not as much of a rise in the crust. Tried hummus with the pepperoni and it just doesn’t really work, the flavours seem to totally cancel each other out
Making my dad a pizza later with the last bit of dough from this batch, I’ll add that to this, and continue to populate this thread as I go.
