1/11/2011: Flour and Water* (and Salt and Yeast and Starter)
My shipment of King Arthur Sir Lancelot flour came in today, so I made pizza dough tonight. I'm probably the worst at using the scientific method to find out what's wrong with my pizza. I don't really "control" for anything, changing the dough recipe, flour, kneading technique, and/or cooking method (any or all of those) from one pizza night to the next. Here, I'm using the Jeff Varasano dough recipe with KASL flour. I'll probably do the skillet-broiler method for cooking.
* Not pictured.
1/11/2011: Flour and Water* (and Salt and Yeast and Starter)
My shipment of King Arthur Sir Lancelot flour came in today, so I made pizza dough tonight. I'm probably the worst at using the scientific method to find out what's wrong with my pizza. I don't really "control" for anything, changing the dough recipe, flour, kneading technique, and/or cooking method (any or all of those) from one pizza night to the next. Here, I'm using the Jeff Varasano dough recipe with KASL flour. I'll probably do the skillet-broiler method for cooking.
* Not pictured.