And not just on pizza, in pasta, or as a side to a nicely grilled piece of meat or fish...and in a dip, too.
Forget your childhood trauma and let me guide you to the light...
spread you out to 30cm diameter (the size of my pizza stone).
I made the dough the night before and let it work itself all night and all day. This was the best pizza dough since the beginning of my pizza endeavors.
Lather you with pesto, decorate you with grilled artichoke hearts, roasted tomatoes
add some sliced mozzarella and ham (optional)
Sprinkle you with fresh pepper and a nice handful of parmesan, then in the oven you go, highest temp, bottom rack, on the pizza stone for 9 minutes,
then add egg yolks and cook another 2 minutes.
You'll have a perfect airy crust, crunchy on the outside, slightly chewy on the inside, and toppings bursting with flavor...
Bon appetit!
I made the dough the night before and let it work itself all night and all day. This was the best pizza dough since the beginning of my pizza endeavors.
then add egg yolks and cook another 2 minutes.
You'll have a perfect airy crust, crunchy on the outside, slightly chewy on the inside, and toppings bursting with flavor...
Bon appetit!
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