Mix the dough following the instructions for no-knead baguettes, and allow to proof for the 2.5 hours.
Title: Neopolitan Pizza
Pull the right top corner down into the middle of the dough. Pull the left top corner down onto the last fold.
If you're planning on using the dough later, it needs to be stored. Here's a picture of a pizza tin, but I've found that it stores well in a plastic bag too. Make sure each dough is well floured whichever method is used.
Spread the dough out using your fingers, and then flip it onto the backs of your hands and stretch the dough to it's desired size. (Sorry no pics as this is a 2 handed job). The dough will seem to know how big it should be. Flop the dough onto a lightly floured peel.
Here's my set up for the bge. Inverted plate setter, grate, and pizza stone. The surface temp of the stone should be about 500F.
Try to not open the dome. To check status, carefully, gaze down the smoke vent.... you can use a flashlight to see better.
Here, I made a sauce out of the Caesar dressing posted in another recipe and added some sous-vide cooked chicken, chives, and fresh mozzarella.
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