This week I made Pizza Napolentana from the Bread Bakers Apprentice. I had some difficulty shaping the dough, and I will probably will use the Cook's Illustrated suggestions instead of Peter Reinhart's directions the next time I make it.
For toppings I opted for homemade tomato sauce, mozzarella, and basil from the garden. It was delicious.
Posts
4 comments:
Ooooh Pizza! Looks yummy. I thought this crust was the best one I've ever had. How did it compare with your other pizza crusts?
This pizza looks great..YUM!
YUUUUUUUM!Your choice of toppings look delicious.
I had problems with that one too -- I tried it out when I first got my Bread Baker's Apprentice and it was a total fail. Like you, I have retreated to the safety of my trusty Cook's Illustrated recipe.
Post a Comment