cmcadams
Quintessential Chatty Farker
- Joined
- Feb 15, 2006
- Location
- Waynesvi...
I scored some King Arthur high gluten (Sir Lancelot) flour, 14.2% protein, so I decided to make pizza dough. I'm doing more tonight, but I made 2 for a party last night, using Peter Reinhart's recipe (http://www.101cookbooks.com/archives/001199.html)
I made the dough Friday night, then took 2 of 4 dough balls out of the fridge at about 5:30 to be ready to bake on the BGE at 7:30. For one, I used home-grown heirloom tomatoes, fresh mozz and olive oil, the other I used local hot Italian sausage, crimini mushrooms, and a quick but good pizza sauce.
I made the dough Friday night, then took 2 of 4 dough balls out of the fridge at about 5:30 to be ready to bake on the BGE at 7:30. For one, I used home-grown heirloom tomatoes, fresh mozz and olive oil, the other I used local hot Italian sausage, crimini mushrooms, and a quick but good pizza sauce.