Maryann sent me on a mission – she found this interesting pizza dough recipe on Deborah Mele’s blog, www.Italiancookingforever.com and sent it along to me. Of course I had to play with this one – been a long time since I’ve had a new appealing idea for dough. Well, there was Laura’s zucc dough, but she made it and wasn’t impressed before I could get to it, so will skip that one.
http://www.italianfoodforever.com/2012/0...zza-dough/
I must admit I did roll mine and I agree with her, it did deflate it too much, so the remaining balls will be push/pulled.
Ready to bake
This is a great combination of flavors for the Bison Sausage Pepper pizza – will post recipe on the ‘blog’ in the next day or two.
Baked and sliced
The wine – This wine was just exceptional – CasaTaurini 2011 Barbera d’Asti
The ‘crumb’ – mine was not as good as Deborah Mele’s, but the flavor is very nice. I will make the dough again.
Thanks for the heads up on this one, Maryann!!
http://www.italianfoodforever.com/2012/0...zza-dough/
I must admit I did roll mine and I agree with her, it did deflate it too much, so the remaining balls will be push/pulled.
Ready to bake
This is a great combination of flavors for the Bison Sausage Pepper pizza – will post recipe on the ‘blog’ in the next day or two.
Baked and sliced
The wine – This wine was just exceptional – CasaTaurini 2011 Barbera d’Asti
The ‘crumb’ – mine was not as good as Deborah Mele’s, but the flavor is very nice. I will make the dough again.
Thanks for the heads up on this one, Maryann!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com