This is my second attempt to bake this pizza- it's super thin and crunchy, almost like paper thin and has the texture of soda crackers!The secret? Proofing time is 3 1/2 hours and the yeast used is mild (1 1/2 tsp). This mixture enables the dough to ferment gradually and to develop its flavor to the maxim. Moreover, in this recipe- cake flour is used and not the all-purpose flour! I found this recipe in our North Beach Library's cuisine section where rows of Italian cooking and dessert books are on display! This is a wonderful pizza with a distinct flavor that would make you salivate for more, more and more!
Above: the first yield of the thin crust, pre-baking time...
Above: the second yield of the thin crust, pre-baking time as well...
Below: The baked pizza spiced with fresh onions, tomatoes, button mushroom, bell pepper, mozzarella and cheddar cheese, anchovies, meat balls and my homemade marinara sauce plus the yummy Kalamata olives from Greece!
No comments:
Post a Comment
Comment: