We had some odds and ends in the fridge and decided to make pizzas on Friday. There was some leftover tomato sauce, half a chorizo sausage, and some mushrooms that needed using. We also had a wedge of gouda cheese and some frozen bell pepper strips on hand. I made a crust and let it rise for a few hours before making lunch.
Ken had found some flour at the supermarket that was marketed "special" for pizzas, so I used that to make the dough. Reading the fine print revealed that it's standard type 45 (or type 00 in Italy) flour, something we can always find. All-purpose flour in France is type 55 and bread flour is type 65. So type 45 is a little finer than all-purpose. Sometimes it's referred to as pastry flour. The crust was good, but not all that different from the crusts I make with all-purpose flour. Live and learn.
The pizza looks appetizing and I'm sure it was delicious.
ReplyDeleteLooks great, I have been using bread flour for pizza,
ReplyDeleteYour pizzas always look yummy. I was busy yesterday and missed your fantastic photo of Amboise!
ReplyDeleteOh, I can just imagine the crunchiness of it... so tasty.
ReplyDeleteAt least you make yours!
ReplyDeleteI like the idea of using up the leftovers via a pizza.
As always, that looks terrific!
ReplyDeleteThat looks glorious! We're having turkey breasts tonight. I'd prefer your pizza.
ReplyDeleteI would love to try your pizza, Walt! Any way you want to slice it or put it together! It looks like whole wheat flour to me!
ReplyDeleteThe pizza does look good. I am impressed that you can whip one up out of back-of-the-fridge leftovers.
ReplyDeleteYour spiderweb photo is beautiful.
chm, it was tasty!
ReplyDeletetravel, I'm sure that's good. I've used whole wheat and even cornmeal a time or two.
bettyann, thanks!
judy, crispy on the outside, doughy on the inside!
michael, there are so many ways to use leftovers. Sometimes they're better than the original thing.
chris, thanks!
mitch, we're having turkey (escalope) for lunch today.
mary, it's not whole wheat, but I've done that before and it's good.
emm, thank you!