Toppings for the Pizza -- Mushroom

I prepared golden chanterelle and brown mushrooms for the pizza using French sea salt along with olive oil and porcini oils from http://bakerandolive.com/.

Saute the golden chanterelle and brown mushrooms using a good quality olive oil

Add fresh basil

White Wine for a Quick Steam

Porcini Oil

Other Pizza Toppings

Ready to Bake

Pizza Dough Again

This time I am using Imported Tipo 00 Pizzeria Flour (Protein 10.5%, Ash 0.42%).

Last time I used Imported Tipo 00 Rinforzato Flour (Protein 12.0%, Ash 0.50%), which gave an incredibly soft, yet strong, dough. As Stan (from NYBakers.com) put it: "it is so extensible it nearly rolls itself out". So I am really looking to see the differences in these "sister" flours.

Weighing the Ingredients (much better then volume measurement)

Little Baby Pizza Dough Balls

Checking on the Progress

Checking Development - Needs More Time

Although it isn't completely developed, it is already very extensible.

Pizza Dough

Again using "Artisan Baking" by Maggie Glezer, I made the Gemelli Pizza Margherita. For this dough I used Imported Tipo 00 Rinforzato Flour, which I obtained from www.nybakers.com.

Although the recipe was very simple, the resulting dough was amazing. At first I was concerned that it didn't rise very well. But when ready to use, the text was so smooth but very strong. This is the type of dough that pizza-makers toss in the air and spin around. However, I am not sure how much of the texture was due to the bakers percentages or the type of flour I used.

On the downside, I think I think I rolled that dough too thin. With a typical bread dough, it isn't easy to roll as thin as I made these pizzas. And because my family doesn't like thin crust pizzas, it wasn't a big hit. However, I liked the dough a lot. And I am sure I can make a similar dough that is thicker for them.