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Sunday, November 15, 2009

Jalapesto Za

Another day, another pizza...

This batch of dough seems particularly prone to puffing up and also prone to tearing. Not enough kneading, I guess, and I ran out of wheat gluten (I normally add 3 tbsp., only had one tbsp. in this, and it was a double batch).

One of my wetter doughs, too. Think I'll try Alton Brown's recipe next time, it's been awhile on that. This one was (I think, I didn't write it down, uncharacteristically):

6 cups bread flour
1 tbsp. wheat gluten
3.5 cups water
1.5 tbsp. bread machine yeast
1 tbsp. salt
1/4 cup olive oil

Still, good stuff, just very difficult to hand-toss a crust with any symmetry.

For the toppings, I had some mozarella cheese, some pesto and jalapeƱos.

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