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Pepperoni al taglio from Mastering Pizza. I made a half recipe in a quarter sheet pan. Dough was 50% bread flour and 50% whole grain, stone ground Glenn wheat.
And a pile-o-pita. The dough was 50% bread flour and 50% a whole grain, stone ground blend of Sonora and Red Fife. Recipe from Shaya.
Edited to add that it's now 86°F outside and the oven has been turned OFF!
Pepperoni al taglio from Mastering Pizza. I made a half recipe in a quarter sheet pan. Dough was 50% bread flour and 50% whole grain, stone ground Glenn wheat.
And a pile-o-pitas. The dough was 50% bread flour and 50% a whole grain, stone ground blend of Sonora and Red Fife. Recipe from Shaya.
Edited to add that it's now 86°F outside and the oven has been turned OFF!
Pepperoni al taglio from Mastering Pizza. I made a half recipe in a quarter sheet pan. Dough was 50% bread flour and 50% whole grain, stone ground Glenn wheat.
And a pile-o-pitas. The dough was 50% bread flour and 50% a whole grain, stone ground blend of Sonora and Red Fife. Recipe from Shaya.
