Carb City
I started reading FWSY yesterday as soon as it came in, and I'm ready to try out a somewhat new pizza crust recipe. The biggest step up in my pizza making was buying some '00' flour instead of using AP. I've been trying to learn to use a peel for a long time, but my peel is metal, so it may not really be ideal for what I'm doing. But I had a bit of a brain storm while I was reading.
Fox bought us a pizza steel made by Lodge. It's basically just a massive round slab of cast iron with two handles. It's the same general idea as a baking stone - heat mass. But it's cast iron.
Like a skillet.
What if I use the pizza steel to make skillet pizza.
I'd get my dough stretched and generally shaped, transfer to the room-temperature steel and top it, then bake for around fifteen minutes. Skillet pizza typically has a crunchier and less floppy crust. I won't get the searing and bubbling that I would from doing a pizza the "normal" way but it might be a good compromise.
Today I'm also making another loaf of sandwich bread, but adding a tangzhong to try to improve the crumb. I'm familiar with tangzhong from making Japanese milk bread, and along with extra kneading, it may be just what my bread needs.
Fox bought us a pizza steel made by Lodge. It's basically just a massive round slab of cast iron with two handles. It's the same general idea as a baking stone - heat mass. But it's cast iron.
Like a skillet.
What if I use the pizza steel to make skillet pizza.
I'd get my dough stretched and generally shaped, transfer to the room-temperature steel and top it, then bake for around fifteen minutes. Skillet pizza typically has a crunchier and less floppy crust. I won't get the searing and bubbling that I would from doing a pizza the "normal" way but it might be a good compromise.
Today I'm also making another loaf of sandwich bread, but adding a tangzhong to try to improve the crumb. I'm familiar with tangzhong from making Japanese milk bread, and along with extra kneading, it may be just what my bread needs.