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Okanagancook

Okanagancook

I used Peter Reinhart's Napoletana pizza dough recipe. https://www.fornobravo.com/pizzaquest/recipe-neapolitan-pizza-dough/

 

It was in the fridge for most of the afternoon. I broke off a chunk and put in on the counter top for 1 1/2 hours.  I oiled the pan; spread out the dough to a thin layer (I think it was a little too thin because the flat bread was quite crispy all the way through); put some oil on the top followed by some garlic scape pesto from the freezer; Aleppo pepper and black pepper.  Baked at the highest convection bake setting for about 13 minutes.  Really fast and economical.....didn't have to heat up the big oven for one little flat bread.

Okanagancook

Okanagancook

I used Peter Reinhart's Napoletana pizza dough recipe. https://www.fornobravo.com/pizzaquest/recipe-neapolitan-pizza-dough/

 

It was in the fridge for most of the afternoon. I broke off a chunk and put in on the counter top for 1 1/2 hours.  I oiled the pan; spread out the dough to a thin layer (I think it was a little too thin because the flat bread was quite crispy all the way through); put some oil on the top followed by some garlic scape pesto from the freezer; Aleppo pepper and black pepper.  Baked at the highest convection bake setting for about 13 minutes.  Really fast and economical.....didn't have to heat up the big over for one little flat bread.

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