Looks like it’s turning into pizza week. Same dough as last time, so its been in the fridge three days.
Kev bought me a pack of spicy pepperoni, Peter Reinhart is on the bookshelf, so it must mean Pepperoni Deluxe.
Still struggling with the right pan for an individual deep pan pizza (pizza is meant for sharing – so’s life but that’s a longer debate). This time I used the rim of a 6 inch sponge tin inside a baking pan with 200g dough.
Used Mr Reinhart’s usual method. Dough dimpled until it covers the base of the tin. Dough studded with small cubes of cheese and allowed to rise for several hours. Then tomato sauce spread over the surface. Then a layer of pepperoni, more cheese, sliced Peppadew peppers, topped with a second layer of pepperoni.
It’s served with one of his “Secret Sauces” of which he supplies three in descending order of heat. Needless to say, we went for the hottest – a blend of Peppadew, pickled jalapenos, brine from the chiles, red wine vinegar, garlic, olive oil and salt (not really that hot …)
The two separated layers of pepperoni meant a pleasing mixture of crisp on top and soft in the middle.
Over-indulgent, but nice …
Not that hot?!? X
Well, it’s as hot as you want to make it
Genius…
Not me, Mate. Peter Reinhart maybe … Good book anyway