Friday, November 7, 2008

Work in progress

I've recently discovered something while making my dough one day. It's a simple little thing, but it makes a big difference in the texture of the dough and also the bread after it is baked. Now you'll notice that I basically pour out the dough onto the table after I let it rise for an hour or so. You would think that I'm using too much water, but you get a better rise and a smoother texture in the dough this way. And when you bake it you get a nice crisp crust and a light fluffy inside. Now I had no cheese in the house to make my pizza tonight so I had to settle for just some diced tomatoes, and some spice. Let's call it Pizza Bruschetta. And remember always cook your pizzas at 500 deg. for that nice crispy crust! One day when I own my own gallery, I'll have my pizza oven in it, so I can cook pizzas for every show opening, hope to see you all there:)

1 comment:

Richard A. Kirk said...

Mr. Pierro I am coming to your gallery for pizza!