What are you cooking?

Classic!

We could perhaps add under the potatoes a thin layer of cream or cheese to give a bit of mellow in the mouth  

When the dough is done right, you don't need anything else

For this one, the process was 9 minutes more. I also maybe be over fermenting the dough too much in the 2nd stage. No idea. I will try it on this last bake. I was thinking to put eggplant slices, but I might do a crushed tomatoes and basil... simple and great!

"Blue two calling fortress! Blue two calling fortress! No more flour! I repeat, no more flour! Over!"

Ending this journey to Italy with a very nice pizza topped with melanzane(egg plant), tomato, fresh ricotta cheese, basil and red berries. I wish I was working in a professional environment with people who know and understand what they are doing. Maybe I could learn something. Anyway, end of story until someone drops me some supplies

87% water, 24 hours rest in the fridge. Room temperature over 25 °C.

Coming together nicely after a couple folds and rests in the fridge...
 

Final fold before going into the fridge


 

Maletzki's saussage
 

After 24 hours in the fridge, final fold and rest

 

Going into the oven
 

Ready to slice
 

 

Enjoy!

 

 

We also have this super easy dish called "Melanzane alla pizzaiola". Delicious!

Dinner of a retard

I had two fists of flour remaining at the bottom of the flour bags... not going to throw it away. Actually made with yogurt, eggs and butter for the first time.