Daring Baker Challenge October 2008 - Bake Your Pizzas Like A Real Pizzaiolo
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Another month is over and another Daring Bakers Event happens! I missed the last event because we were on holidays in France an Italy. As I read the theme for the october event I felt very happy, we love pizza in almost every variation. Thanks to Rosa from Rosa's Yummy Yums and in memoriam to Sherry from What did you eat? for this fantastic Idea. |
I'm always interested to try a new pizza dough reciepe. Although I own the book from Peter Reinhart I never tried the pizza dough reciepe. I think I will have another look on it.
I made the half amount of the reciepe and used manitoba flour because the german flour is not so high-glutened. I choose my favorite pizza topping fresh Rocket, parma ham and parmesan shavings and my husband's preferred toppings thuna, black olives and goat cheese.
The dough after becomming room temperature.
My attempt to toss the dough. Unfortunately the photo is out of focus.
The tossed dough with diced tomatoes from a tin, dried italian herbs and little chunks of mozzarella before baking.
The pizza after baking on a baking stone in the 280°C preheated oven.
The additional toppings witch are put on the pizza after baking: fresh Rocket, parma ham and parmesan shavings. This is my absolute favorite pizza!
Here you can see how thin the dough is. The taste of the toppings and the crisp of the pizza was pure indulgence.
The dough recipe will enrich my collection of pizza dough recipes.
The fully recipe for the dough can be found here.
