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weinoo

weinoo

This was a pizza dough, made via the Jim Lahey My Pizza (eG-friendly Amazon.com link) method. Except I think I added a little too much water, which is what happens when your team wins a huge football game, and you start making dough after the game.  So basically a no-knead dough, fermented overnight (12+ hours, actually), portioned and shaped and baked soon after...I let the focaccia rise in its pan for 45 minutes to an hour. The pizza I had trouble with only in stretching it, probably because I didn't let it rest long enough after shaping.

 

IMG_6028.thumb.jpeg.cedf5e2e1f72eff333d3ae0c233ad845.jpeg

 

Focaccia - I did a little pizza rossa on about 1/3 of it.

 

4E69A882-0EBD-4CB2-B206-504B446AAE29.thumb.jpeg.dec1ab8b7328051cdd9a91adedba950b.jpeg

 

It was really good. The pizza was tasty too...

 

IMG_6027.thumb.jpeg.8f1110c5c70e83d67b07eebd62c0bf6a.jpeg

 

If just a little too thick, cause I couldn't stretch the darn thing enough.

weinoo

weinoo

This was a pizza dough, made via the Jim Lahey My Pizza method. Except I think I added a little too much water.  So basically a no-knead dough, fermented overnight (12+ hours, actually), portioned and shaped and baked soon after...I let the focaccia rise in its pan for 45 minutes to an hour. The pizza I had trouble with only in stretching it, probably because I didn't let it rest long enough after shaping.

 

IMG_6028.thumb.jpeg.cedf5e2e1f72eff333d3ae0c233ad845.jpeg

 

Focaccia - I did a little pizza rossa on about 1/3 of it.

 

4E69A882-0EBD-4CB2-B206-504B446AAE29.thumb.jpeg.dec1ab8b7328051cdd9a91adedba950b.jpeg

 

It was really good. The pizza was tasty too...

 

IMG_6027.thumb.jpeg.8f1110c5c70e83d67b07eebd62c0bf6a.jpeg

 

If just a little too thick, cause I couldn't stretch the darn thing enough.

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