My son’s pizza just had bacon and regular shredded mozzarella.
So I’ve been making Pan de Cristal King Arthur Recipe a lot lately. It’s so easy, and I tried to use it for pizza dough yesterday. It could have been divided better, my son’s pizza photo doesn’t do it justice, that shit tured into a crater as it cooled, and it looked amazing.
Did it cook all the way through… this was my main concern. The bread takes an hour to cook, and pizza usually only 20 mins, so, not at first, I had to cover the top so it wouldn’t burn while I cooked it an additional 15 minutes, and then even heated them slightly on the stovetop so the bottom could finish em because I was concerned about it. Definitely had a learning curve here. But they tasted phenomenal. I’ve still got tomatoes giving from my plants, and made a quick sauce. Added dehydrated chopped garlic to the bread dough.
Happy family!
Congratulations on your masterpiece! Hopefully, the beginning of plenty. Thanks for the topping ideas!
Yeah, I like this dough/bread for its texture, and the fact I don’t have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don’t ask me to dust flour on my work surface, I don’t want to clean the crannies on the cabinet doors from flour, it’s always manages to get everywhere, lol no
Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.
On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.
Always recommend pineapple with hot peppers. These are just jared pickeled peppers. Drain them both well before using. Add bacon for pleasure. I don’t eat pork nearly at all. Except when Kayem double smoked bacon is on sale, fuck me it’s good.