Roberta's Pizza

I used the recipe below and added Parmesan, Garlic Powder, and Rosemary to the pizza dough and it just smells sooooo good. I also did overnight proofing it so after doubling the size, I arrange it in a "rectangular pan" since I don't have a pizza /circular pan and basically covered it with plastic and left it in the refrigerator overnight.  Took it out the next day, 30 minutes before I was planning to bake it!


For the Pizza, I had Pizza sauce, and put some Velveeta cheese on the crust, and then topped the Pizza with Mozzarella, Prosciutto, and Spinach and then sprinkle with a bit of Truffle Salt!





Pizza dough before proofing



https://www.thekitchn.com/pizza-dough-recipe-reviews-22931885 




INGREDIENTS

  • 153 grams 00 flour (1 cup plus 1 tablespoon)
  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8 grams fine sea salt (1 teaspoon)
  • 2 grams active dry yeast (3/4 teaspoon)
  • 4 grams extra-virgin olive oil (1 teaspoon)

PREPARATION

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