The answer to today’s #WhatsItWednesday question, as correctly identified on Micro.blog: it’s my pizza dough being held up to the light while stretching, to check for thinness (aka the windowpane test). I like really thin bases and puffy edges. 🍕
pizza
Puffy pepperoni pizza. I’m currently experimenting with 4-night cold proofing; I divide and feed my sourdough starter on Wednesday, and feed the countertop copy again that night, then prepare the pizza dough on Thursday, putting in the fridge till Monday. 🍕
Tonight’s dinner: pizza with leftover Christmas ham and fresh pineapple. 🍕
Today’s #WhatsItWednesday proved to be a bit of a challenge, but was eventually correctly identified on Micro.blog: a large bubble in the very puffy crust of my most recent homemade pizza. 🍕
I think I prefer pizzas done in my kitchen oven (like this from last night), rather than the Ooni. Using the same dough recipe, the pizzas get more crispy without burning. Whereas the Ooni ones are always kinda underdone with burnt edges. Not sure what I’m doing wrong. 🍕
Puffy Ooni Canadian bacon & pineapple pizza from a couple of days ago… maybe my last done in that oven till next year, as we head towards winter. 🍕
Experimenting with an extra-thick pizza. Perhaps too thick. 🍕
Tonight’s pizzas, cooked in my Ooni Koda oven. I made the dough double-thick from my usual, which I think turned out really well. 🍕
A pepperoni pizza made with Gus Mueller’s recipe and my sourdough starter, cooked in my indoor oven. Not my best shaping effort. A more interesting and chewy texture than my usual recipe, and turned out much better than my previous sourdough pizza attempt. 🍕
