I was playing around with another variable this time when making the dough. I decided to try to work the dough as little as possible after the bulk and just shape the dough. It got quite a rise during it's time on the counter. It went all the way to the top. That's surprised me. We'll see what happens in the coming weeks. I think it's fun to experiment and see if an improvement can be made. You guys know what I'm talking about!
On to this week's pizza! I planned to do something more ambitious, but I ran out of steam. I was up until 4:00 in the morning making pizza dough on Monday night. So I went with something not so elaborate for this week. I'm a kind of guy that has to plan things out because I want it to taste yummy.
I lightly saute some mushrooms. It's a balancing act. I wanted mushrooms to be the star this week. But I'm worrying that I'm going to have too much or too little. As you can see by some of the pics, the mushrooms did get reduced down quite a bit. That's a whole pound. I didn't quite use all of them but I think that I definitely went strong on the mushroom this week. Let me know what you think in the comments!
Hand-sliced pepperoni, baby bella mushrooms, (my own) tomato sauce, fresh grated Parmesan and cubed mozzarella!
I'm making the base for next week's pizza today. Stay tuned!
by bigboxes1
3 Comments
Dough and sauce recipes: [https://www.reddit.com/r/Pizza/s/ivnpsqc1R2](https://www.reddit.com/r/Pizza/s/ivnpsqc1R2)
4 minutes max temp bake + 3 minutes high broil = 7 minutes total bake time
Here’s some pics of the dough process this week. The first one is the yeast mixture. They sure do look alive! The second pic is my set up for making dough. It’s five cups of flour that is compact but when fluffed up with salt and sugar it’s close to six heaping cups. I do a couple of the flour mixture and a third of the yeast mixture and a couple big squirts of olive oil. I can only do about a third at a time because of my crappy KitchenAid mixer. The third and fourth pics are of the before and after the bulk. The last two are the dough balls at 1 hour and at 2 hours.