On Monday I had to work in the office, so I dropped by the Italian supermarket to get some items to make pizza today …
Starting with the flour …
Tomatoes …
Their fresh fior di latte & some calabrian sausage …
And some shelf-stable items …
And now for the practice shots: dough with 24h poolish, 62% hydration. I went up from my usual 165g flour dough balls to 200g. Makes for a much easier shaping.
First pie: Mushroom & calabrian sausage
Second pie: Capers, olives & anchovies
Third pie: Hawaii (as requested by the little one). He did not care much for the cornicione, so I rolled his pizza out. The rim puffed anyway quite nicely (flour ?!) …
Forth pie: Nduja, onions and Provolone. Very spicy, very good …
