All from the same bread dough recipe.
Which can be found here:
All Pizzas are baked on a stone on the Grill
at about 600°F.
Matt’s pizza. Matt is a vegetarian.
This time he wanted just a simple three cheese pizza.
This was a 500g flour batch of dough at 75% hydration.
Same day bake.
Got to love our Canadian flour.
Second half of a batch of dough left in the
Dressed and ready to go on the stone.
Pepperoni, mushrooms and olives.
Cheese, two types of olives, tomatoes from our garden
and homemade pesto sauce.
Love a puffy rim.
First half of the same dough the Pain d’Epi.
Only this batch was baked the same day.
One of Matt’s pizzas.
This one topped with artichokes and pesto.
Another rim shot.
Moe and I shared a pepperoni and olive pizza.
Decided to make rounds instead
of baguettes this time.
Nine small rounds
and three small Boules
Matt’s Pizza Margherita