Oh, I have thrown my back out somehow ... so son made supper last night (his day off work) and he made his super yummy Pizza.
I don't know the recipe for his dough - nor for his pizza sauce ... but I really like the crust, and this I have observed ...
A) it is a yeast dough - but it takes only 1 1/2 tsp of yeast.
B) he lets this rest in a non-metallic bowl for 1 1.2 hours
C) he kneads it until it "panes" - that is, when you hold it by the edge, you should be able to see light through it when it stretches ....
I've been making bread for some 30 years, maybe a tad more, and I had never heard of "paneing" before - I have worked with both yeast and sour dough breads ... it has to be a "new" term.
D) he spreads the dough out into cast iron pans - he will only use cast iron. He lets this set in the cold oven with only the lightt on (it's a trick I taught him when I am rising my yeast dough for bread)
E) he then removes the pan from the oven, and puts it on the stove top with the flame on medium ... yup he begins cooking the dough on the stovetop!
When one side is done, he flips the dough, cooks it just a little longer.
F) Then he will put on the sauce and toppings ...
G) the pans go under the BROILER of the oven .... until the cheese gets bubbly.
Once its done - he removes the pizzas from the pans and lets them cool on the cooling racks for a bit.
Then he slices it up and it is ...
Delicious!!!!
Oh my goodness - I can easily eat 4 pieces at a sitting ... maybe more, but I stop at 4 ... lol.
But this isn't a "recipe" so to speak .... just instructions.
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