I'm still baking my way through Crust and Crumb. This week I made a soupy poolish yeast starter for pizza crust and focaccia. Here it is above, bubbling away.
I made the poolish a couple days in advance, adding it later to my pizza dough. The idea is, when the yeast has more time to grow you get a dough with more character and flavor. Yeast especially likes feeding on the extra nutrients in whole wheat flour, so that's what I used.
Despite having great ingredients on hand, I'm still an idiot when it comes to handling dough. Here's what my pizza dough looked like on the pan. Oh well.
I topped my pizza with radicchio, some chopped Irish bacon I cooked the day before, and pine nuts. I scattered the nuts on top of the cheese so they would toast.
I was hoping the crust would turn out nothing-special so I wouldn't be tempted to go through all this trouble again, but alas, this was the best pizza I've ever made. I could taste and smell the crust even through all the toppings, and it was wonderful. Dang! And I loved the toppings. Sigh, I guess I'll have to make this pizza again.
Coming soon: focaccia!
Wednesday, January 30, 2008
Posted by Adriana Velez at 10:44 AM