Monday, May 16, 2005

Finito

Well, finito mostly. I have divided the bread into 10 dough balls. Three are proofing, six are in the fridge, and one is waiting on the counter for when Celanie gets home and I make a pizza, margherita-style sort of. I will use provolone, tomatoes, basil, olive oil,and garlic, cooked at a sizzling 500 degrees, with ultra-thin crispy crust.

You need a peel and a pizza stone. Don't try this at home folks.

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