Utilizing the Oven

By: Jill Finger

Jun 24 2016

Category: Uncategorized

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Focal Length:4.15mm
Shutter:1/0 sec
Camera:iPhone 6s Plus

After reading Flour, Water, Salt, Yeast by Ken Forkish, I had to try his sourdough method of overnight rising in the fridge. According to his directions, the dough should have tripled in size.  Mine didn’t come anywhere near that, but I proceeded because it had risen somewhat in the 15 hours it was in there.  I’m so glad I did. The bread came out amazing, rising high with lots of holes. It tastes pretty amazing too.

Pepperoni/black olive pizza

Inhad lots of dough rising on the island yesterday. This was the first time I tried pizza dough from scratch. This pizza is pepperoni and black olive

Ricotta/basil pizza

and this one is basil/ricotta.  Timothy, who is a pizza connoisseur, said it was delicious and we should make it again. Sounds like a winning recipe to me!

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