Life is pretty easy when you have no judges but yourself and you know how to recover from mistakes.
This dough was supposed to be Mixed Wheat Roman Style pizza which goes:
Wholemeal Wheat 70%, Spelt 20%, Rye 10%. Liquids in the mixing bowl followed by the flours. But, mistook the Rye box for the Wholemeal …
Scraped as much of the rye out as possible avoiding the liquid, and brought the weight back up to the combined rye/wholemeal total with the wheat flour.
Added the 20% spelt and proceeded as normal – ignoring the fact that the proportions were totally different to what was intended.
Next day improvised tuna pizza: simple tomato sauce, tuna, anchovies, green olives, mushrooms, feta, tarragon – serrano chiles for me, tuna water for the cat.
This isn’t the sort of dough to spin around your head – it’s soft and sticky and tears easily. So you ball it up (200g) and press it out, maybe just a gentle stretch. This time I gave the bases five minutes in the oven (300C), took them out and then put on the toppings.
Return for 10-15 minutes and you’ll probably never bake a Neopolitan style pizza again. The crust is crisp on the outside, soft inside with seriously robust flavours.
Real bread (but not Real Bread)
Full formula here …
The PArtisan Baker 