One day we decided to make a really fancy pizza crust for our pizza. The recipe is fairly pretentious, calling for "1/3 cup Durum Flour Biga" and "5 tablespoons cold-pressed first-pressing extra-virgin olive oil." The book has a separate recipe for the Biga, a pre-fermented starter used in baking Italian-style bread. They are generous enough to allow "1 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried." If you are very ambitious, you can find the crust recipe on pages 205-207 in Rustic European Breads from Your Bread Machine.
My wife prepared the Biga beforehand and let my daughter take charge the day of baking. She went from dough to oven with a jolly attitude.
With the dough complete, pizza construction was the next job.
The final results were deliciously satisfying!
My wife prepared the Biga beforehand and let my daughter take charge the day of baking. She went from dough to oven with a jolly attitude.
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| Measuring the dough |
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| Mixing some more |
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| Working over the dough |
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| Flattening out |
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| Stretching out |
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| Dough ball |
With the dough complete, pizza construction was the next job.
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| Greasing the pan |
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| Doughing the pan |
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| Saucy |
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| Cheesy |
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| Putting toppings on the adults' pizza |
The final results were deliciously satisfying!
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| The kids' pizza |
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| Enjoying the kids' pizza |
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| The adults' pizza |
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| Awesome looking crust |
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