Monday was pizza day at la Renaudière. I made the dough on Sunday evening and let it rest in the cold pantry overnight to rise. Here are the ingredients:
The dough rises at room temperature (which in February at our house is inside a barely warmed oven) for about two hours. Then it gets divided in two and wrapped in plastic for the cold rise overnight. The full recipe is here.
We topped the pies with our own sauce made from yellow tomatoes (last summer's crop), spicy chicken that Ken cooked up Monday morning, and some mozzarella cheese.
Tuesday, February 16, 2010
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You guys are so ambitious.
ReplyDeletestarman, nah, it's old hat these days.
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