Second attempt. Same dough as Pizza (1) but after a few hours fermentation, scaled at 150g, shaped into balls, placed in oiled box and into the fridge overnight.
After a pretty neat seafood risotto made two pizzas – toppings from Cheese Board again: Aubergine & Red Pepper; Corn, Onion & Courgette with Coriander & Lime – same cheese layering as before.
Adjusted temperature and timings but not quite right. Given the base was slightly thicker and the toppings definitely thicker, should have stayed with original timings. Having said that I would modestly say it was the best pizza I have ever eaten in a restaurant or at home.
Last time the pizza was baked on a baking sheet dusted with semolina; this time in an oiled pizza tin. I preferred the first one – this one tasted fried – but great.
Third time lucky.
The PArtisan Baker 