What a great challenge! Again, its one of those things where you think you've done it before and its a bit boring, but follow the recipe and learn something new.
Thanks so much to Rosa, Sher and Glen for this great challenge. This is dedicated to the lovely Sher, its so sad that she isn't here baking along with us all.
The challenge seems like a very familiar one but there were a couple of things I hadn't tried with pizza. The dough was fermented at low temperature overnight. This results in a much more elastic dough, that is much more flexible for shaping.
The second thing which was required was that we toss the pizza. As a Brit, this made me chuckle, thinking of Gordon Ramsay talking about the daring bakers being a bunch of tossers. Hee hee!
I did what was required, and had a go at the tossing, it was hard to get a photo of it in the air, I hope this will suffice. It was actually really good, I came out with the thinnest crust I've ever got. This technique requires lots and lots of practice, I don't know if I'll ever get really good at it, but I definitely approve of the super thin crust, it was totally delicious and my favorite way to eat pizza.
It evoked memories of my trip to Verona, the lakes, and Belluno in Italy a few years ago with my now husband. A wonderful trip, with the best pizza I've ever tasted.
My first three pizzas were topped with delicious kabochi squash, which had been sauteed in browned sage butter, spinach, mushrooms and smoked jack cheese. Mmmm.
The second time I made it, I took the frozen dough from the freezer, defrosted it overnight and then tossed it and topped with mozarella, tomato sauce, mushrooms and roasted peppers. Tasty but not as exciting as the first. The rounder pizza is my husband's, he obviously likes a thicker crust, and the second is mine, much thinner.
Please see rosa's blog for a lovely pizza and the recipe. I highly recommend that anyone tries this 2 day method.