Daring Bakers 12th Challenge: Bake Your Pizzas Like A Real Pizzaiolo! 

This month’s challenge did not involve so much ingredients as technique. Hosted by Rosa’s Yummy Yums, we were tasked to reach new heights in our baking skills, literally. Peter Reinhart, author of The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread, was the inspiration behind the choice of recipe, with his Basic Pizza Dough. How hard can it be when the ingredients call for simple flour, water, salt, yeast, sugar and olive oil?… It wasn’t and resulted in a very nice pliable dough. Which was key to the next step: tossing it!

Yep, we were supposed to toss this dough, not once but twice, for the challenge. After viewing the video, I thought, this can’t be too hard… It was. I managed to stretch it on my hands and kinda bounce it on my fists to stretch it. But I was afraid it would rip if I did more. I did not have much more luck with the second ball of dough, as it ripped. I had to roll that one in the end. Still the crusts turned out nice and crispy. I used a combination of tomato sauce and pesto sauce for the base, with salami/prosciutto, pepperoncinis and smoked mozzarella and blue cheese. We had no problem eating it at all. In fact, I nearly forgot to take a picture of the final product. :0 You get hungry after all that “tossing”…

Here’s how the pros do it:

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