July 12th, 2013

Salami and buffalo mozzarella pizza

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I’ve been using another pizza dough recipe lately, one from Lucky Peach. It’s a bit of effort to make without a mixer with a dough hook (takes a lot of beating with a wooden spoon and a lot of messing kneading). It freezes really well though, so I have been making batches and freezing balls of the dough — you just need to defrost them in the fridge and let them have one more rise.

For this pizza I used tomato and fontal cheese on the base, and added the mozzarella just for the last minute of cooking. I also finally started using a pizza stone that a friend gave us over a year ago now, very much worth the effort.

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