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Margaret Pilgrim

Margaret Pilgrim

Franci, I am a renegade.    I seldom meticulously follow direction nor listen to conventional wisdom.    I have had pretty good success with this kind of flatbread,, pizza al taglio or foccacia, using the no=knead proportions

 

500 gr flour

400 ml water

1/4 teaspoon dry yeast

1 teaspoon kosher salt

 

After I combine all ingredients, I cover with plastic wrap and leave at room temperature for 18 hours.    At this point it is light and active, and is easily persuaded into an oiled quarter sheet pan.    It is then dressed with a tomato sauce or simply olive oil, allowed to rest/rise for about 15 minutes before baking in the bottom quarter of a 550F oven.     Results in a pretty good produce.  

 

I'd love your comparative evaluation.

 

 

Margaret Pilgrim

Margaret Pilgrim

Franci, I am a renegade.    I seldom meticulously follow direction nor listen to conventional wisdom.    I have had pretty good success with this kind of flatbread,, pizza al taglio or foccacia, using the no=knead proportions

 

500 gr flour

400 ml water

1/4 teaspoon dry yeast

1 teaspoon kosher salt

 

After I combine all ingredients, I cover with plastic wrap and leave at room temperature for 18 hours.    At this point it is light and active, and is easily persuaded into an oiled quarter sheet pan.    At this point, it is dressed with a tomato sauce or simply olive oil, allowed to rest/rise for about 15 minutes before baking in the bottom quarter of a 550F oven.     Results in a pretty good produce.  

 

I'd love your comparative evaluation.

 

 

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