The pizza was inspired by this one, which used a recipe originally from this book. The toppings were mozzarella, thinly sliced onion, zucchini, fresh corn, red pepper flakes, black pepper, almond feta, a little more mozzarella, and after it cooked: cilantro and some lemon juice. This combination tasted very fresh and light, perfect for the hot weather.
The crust was wonderful: a great combination of crispness and puffy chewiness. I used my old favourite olive oil dough, from Artisan Bread in 5 Minutes a Day. I used AP flour, and added some vital wheat gluten. It was baked at 500 for about 8 minutes. These are roughly the measurements I used to make two pizzas: 168 ml water, 3/4 t yeast, 1 t salt, less than 1 t sugar, 1 T olive oil, 1.6 c AP flour (170 - 200g? I eyeballed it. Bad baker!), 1 T vital wheat gluten.
2 comments:
Hi there. Just dropped by and noticed you made the zucchini and corn pizza that I made last week. Glad you liked it! BTW, I am just down the road from you, in Springfield!
Thanks for stopping by Andrea, and for sharing the recipe. I never would have thought of this combination for a pizza, but it really worked.
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