Time for a pizza party!
This month marks the two-year anniversary of Bread Baking Day, so Zorra, the founder of BBD and this month’s host, decided to throw a pizza party:
Since she asked us to pay special attention to the crust, I wanted to try making one with sourdough because that’s what happens when you feel adventurous and still not quite over the excitement of making your very first loaf of sourdough.
Here we are:
The sourdough crust was topped simply with a bit of tomato sauce, monterey jack and fresh basil. You can see the crust got nice and puffy in spots (and it tasted great!) but the cheese separated at the high baking temperature (as high as your oven can go, until toppings get bubbly and crust is golden brown) so there were puddles of oil in places, which in turn made the basil turn dark. Next time, I’m going to remember to pick up some fresh mozzarella instead of resorting to whatever brick of cheese I have at home.
Did I mention the crust was delicious?
Still lots of room for improvement, but I like to think I’ve come a long way from heating up Boboli crusts for homemade pizza.
Update: the roundup has been posted!
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